| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Malay |
June 1995 |
1 |
servings |
INGREDIENTS
| 6 |
|
Shallots; chopped |
| 4 |
lg |
Garlic cloves; chopped |
|
|
A; (1-inch) piece fresh |
|
|
; gingerroot, peeled |
|
|
; and chopped |
| 2 |
tb |
Water |
| 3 |
|
Whole boneless chicken breasts with skin; halved (about 2 1/2 |
|
|
; pounds) |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Curry powder |
|
|
A; (14-ounce) can |
|
|
; unsweetened coconut |
|
|
; milk (1 2/3 cups) |
| 1 1/2 |
c |
Chicken broth |
|
|
A; (3-inch) fresh |
|
|
; jalapeno chili, |
|
|
; slit in 4 places |
| 1 |
|
Cinnamon stick |
| 1 |
|
Whole clove |
| 1 |
|
Star anise |
| 1/3 |
c |
Coarsely chopped fresh coriander |
|
|
Cooked rice |
INSTRUCTIONS
ACCOMPANIMENT
In a food processor chop fine shallots, garlic, and gingerroot. Add water
and puree to a paste.
Pat chicken dry with paper towels and season with salt. In a large heavy
casserole heat oil over moderately high heat until hot but not smoking and
brown chicken in 2 batches, transferring with tongs as browned to a large
plate. Reduce heat to moderately low. Add shallot paste and cook, stirring,
1 minute. Add curry powder and cook, stirring, 1 minute. Add chicken with
any juices accumulated on plate and remaining ingredients except coriander
and simmer, covered and turning chicken once, until cooked through, about
15 minutes.
Transfer chicken to plate with tongs and boil sauce gently, stirring
occasionally, until thickened, about 5 minutes. Discard cinnamon stick,
clove, and star anise and season sauce with salt. Add chicken and coriander
and serve over rice.
Serves 6.
Gourmet June 1995
Converted by MC_Buster.
Per serving: 459 Calories (kcal); 33g Total Fat; (59% calories from fat);
13g Protein; 37g Carbohydrate; 0mg Cholesterol; 1166mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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