Recipe information
Yield
Serves 6
Ingredients
6
4
2
3
2
2
1
1
1
1
1
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Preparation
Step 1
In a food processor chop fine shallots, garlic, and gingerroot. Add water and purée to a paste.
Step 2
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.
Step 3
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.