Malaysian chicken curry with mint

    Malaysian chicken curry with mint

    Recipe photo: Malaysian chicken curry with mint
    2

    Malaysian chicken curry with mint

    (6)
    3hr45min


    1 person made this

    About this recipe: This flavourful chicken curry has fresh toasted coconut, lemongrass, ginger, star anise, cardamom, turmeric, mint and lots more herbs and spices. The sauce is thickened with coconut milk and spiced with dried chilli peppers.

    Ingredients
    Serves: 8 

    • 20g dried red chilli peppers, stems and seeds removed
    • 120ml boiling water
    • 185g grated fresh coconut
    • 2 tablespoons ground coriander
    • 2 tablespoons ground cumin
    • 2 tablespoons fennel seeds
    • 60ml peanut oil, divided
    • 30g sliced almonds
    • 5 sticks lemongrass, trimmed and thinly sliced
    • 1 whole head garlic, cloves peeled and crushed
    • 5 shallots, peeled and roughly chopped
    • 45g peeled and chopped fresh ginger
    • 3 (3cm) pieces fresh turmeric root, peeled and roughly chopped
    • water, or as needed
    • 3 tablespoons whole star anise pods
    • 2 (5cm) sticks cinnamon
    • 2 tablespoons whole cloves
    • 2 tablespoons whole cardamom pods
    • 15g freshly chopped mint, stems reserved
    • 120ml water
    • 900g boneless, skinless chicken breast halves, cubed
    • 2 teaspoons coarse sea salt, or to taste
    • 1 (400g) tin coconut milk
    • 1 lime, juiced

    Method
    Prep:1hr  ›  Cook:2hr  ›  Extra time:45min soaking  ›  Ready in:3hr45min 

    1. Soak dried chillies in a bowl with 120ml boiling water for 30 minutes. Drain well and set aside.
    2. Toast coconut in a heavy pan on low heat until dark golden brown, about 5 minutes. Stir frequently to prevent burning. Transfer to a bowl and set aside.
    3. Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
    4. Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin and fennel seeds in a blender or food processor. Mix in chillies, almonds, lemongrass, garlic, shallots, ginger and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.
    5. Heat remaining 2 tablespoons peanut oil in the pan and stir in star anise, cinnamon sticks, cloves, cardamom pods and mint stems; stir and toast on medium-low heat until aromatic, about 3 minutes. Discard spices and retain oil in the pan.
    6. Heat curry paste in the same pan with the flavoured oil over medium heat until hot, 2 to 3 minutes. Stir in 120ml water, chicken and salt; cook and stir until chicken is cooked through, about 10 minutes.
    7. Stir in coconut milk. Bring mixture to the boil, turn heat to low and simmer, stirring occasionally, until sauce is thick, 1 to 1 1/2 hours.
    8. Stir in reserved chopped mint leaves and lime juice. Season with salt to taste. Cook until the mint begins to wilt, 1 to 2 more minutes. Remove from heat and let the curry rest for 15 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    9

    This recipe is wonderful but the proportions for the shopping list are completely off. I don't know why the shopping list says 6 limes when the recipe calls for 1 or 230 cardamom pods when the recipe only calls for 2 tabelspoons.... now I have to figure out what to do with all of these leftover cardamom pods and limes...  -  10 Jul 2012  (Review from Allrecipes US | Canada)

    by
    2

    I made this about a month and a half ago and it turned out really good. I did have to make some adjustments but overall the recipes turned out yummy. It does take a long time to prep so, if you are making this dish prep everything first which makes the cooking process easier.  -  25 Aug 2012  (Review from Allrecipes US | Canada)

    by
    2

    This recipe has been a bigger adventure than I anticipated. As I type my hands are covered in yellow as if a highlighter exploded all over them from cutting up tumeric root. I had never done that before. Nor had I toasted anise or cinnamon or even seen cardamom pods. Which is why I love this recipe. One thing that confused me was the toasted coconut. I realized mine was sweetened, so I went back to the store where my only other option was a whole coconut. My boyfriend had to hatchet it open for me, and I'm sure there's a better way to shred and toast it than what I did. It looked a bit like an episode of Lucy. I had a tough time getting the curry paste to become a paste. My blender's motor was struggling, so I ended up adding almost a cup of water. Plus is ended up a little gritty, so make sure to blend better than I did. But overall this was a fun thing to do on a Sunday afternoon. I delivered some to friends and they raved about it. I'm so glad I tried it! Thanks Azalina!  -  01 Jul 2012  (Review from Allrecipes US | Canada)

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