Malaysian-Style Coconut Chicken Curry

Ingredients

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 small or 70g

• Ginger

  Spices, ground

  100g

• Curry powder

  Spices

  2 tbsp or 13g

• Canola oil

  ¼ cup or 55g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  100g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  13 ½ oz or 383g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Brown sugar

  2 tsp brownulated or 6g

• Russet potatoes

  Flesh and skin, raw

  200g

• Cilantro

  Raw - Whole Foods Market

  100g

• White rice

  Long-grain, regular, raw, enriched

  100g

• Cinnamon Sticks

  Canela - Don Enrique

  1 piece or 6g

• Star Anise

  Morton & Bassett Spices

  2 tsp or 6g

Directions

1. In a food processor, combine the garlic, onion, and ginger. Pulse until mixture is a smooth paste. Add the curry powder and 2 tbsp oil. Season with salt and pepper. Pulse until paste is combined. Pat the chicken thighs dry with paper towels and season with salt and pepper. In a medium bowl, combine chicken and curry paste. Toss to coat. Cover and refrigerate at least 30 min.
2. In a large Dutch oven, heat remaining 2 tbsp oil on medium. Remove chicken from marinade and pat off excess paste. In batches as needed, add chicken to Dutch oven, skin-side down, and cook 56 min. per side, until golden brown. Transfer chicken to a plate.
3. To Dutch oven, add the coconut milk. Using a wooden spoon, scrape up any bits on bottom of pot. Add the fish sauce, brown sugar, and 1/2 cup water. Bring mixture to a boil, then reduce to a simmer. Add the potatoes, chicken, cinnamon stick, and star anise, if using. Season with salt and pepper. Simmer 3035 min., until tender. Remove star anise and cinnamon sticks before serving. Garnish with the cilantro and serve curry with the rice.