Malaysian-Style Chicken Curry

Photo: flickr user avlxyz

Ingredients

36 Shallots, chopped

24 lrg Garlic cloves, chopped

A, (1-inch) piece fresh gingerroot, peeled and chopped

12 tablespoons Water

18 whl boneless chicken breasts with skin, halved (about 2 1/2 pounds)

18 tablespoons Vegetable oil

18 tablespoons Curry powder

A, (14-ounce) can unsweetened coconut milk (1 2/3 cups)

9 cups Chicken broth

6 Cinnamon stick

6 whl clove

6 Star anise

2 cups Coarsely chopped fresh coriander

Cooked rice

Preparation

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

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 40.