Azalina's Mint Chicken Curry

This flavorful Penang curry is full of garlic, ginger, star anise, cardamom, turmeric root, mint, and other aromatic herbs and spices. Tender chunks of chicken are surrounded by a rich sauce thickened with coconut milk and spiced with red chilies.

• Preparation Time: 60 mins
• Cooking Time: 2 hr
• Total Time: 3 hr
• Calories: 552 Calories

Ingredients

• ½ cup water
• ½ cup boiling water
• 1 (14 ounce) can coconut milk
• 2 teaspoons kosher salt
• 2 tablespoons ground cumin
• 1 lime, juiced
• ⅓ cup sliced almonds
• 2 cups grated fresh coconut
• 2 tablespoons ground coriander
• 2 tablespoons whole cloves
• water, or as needed
• 1 pinch kosher salt to taste
• ¼ cup peanut oil, divided
• ½ cup dried red chile peppers, stems and seeds removed
• 2 tablespoons fennel seeds
• 5 stalks lemon grass, trimmed and thinly sliced
• 1 whole head garlic, cloves peeled and crushed
• 5 shallots, peeled and roughly chopped
• ½ cup peeled and chopped fresh ginger root
• 3 (1 1/2 inch) pieces fresh turmeric root, peeled and roughly chopped
• 3 tablespoons whole star anise pods
• 2 (2 inch) sticks cinnamon
• 2 tablespoons whole cardamom pods
• ½ cup chopped fresh mint, stems reserved
• 2 pounds boneless, skinless chicken breast halves, cubed

Recipe Instructions

Step 1

Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.

Step 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.

Step 3

Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.

Step 4

Puree 2 tablespoons peanut oil, toasted coconut, coriander, cumin, and fennel seeds in a blender or food processor. Mix in chilies, almonds, lemon grass, garlic, shallots, ginger, and turmeric; blend to form a smooth curry paste. Add 2 tablespoons water if needed to create a smoother paste.

Step 5

Heat remaining 2 tablespoons peanut oil in the skillet 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.

Step 6

Heat curry paste in the same skillet with the flavored oil over medium heat until hot, 2 to 3 minutes. Stir in 1/2 cup water, chicken, and 2 teaspoons kosher salt; cook and stir until chicken is cooked through and no longer pink inside, about 10 minutes.

Step 7

Stir in coconut milk. Bring mixture to a boil, turn heat to low and simmer, stirring occasionally, until chicken is tender and the sauce is thick, 1 to 1 1/2 hours.

Step 8

Stir in reserved chopped mint leaves and lime juice. Season with kosher 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.