Prep 20 mins
Cook 20 mins
Taken from About.com and tweaked to make it perfect and healthier. This is a "dry" curry so the sauce will stick to your chicken and infuse it full of flavor. I use boneless and skinless chicken tenderloins but alternatively, you can cut up 1 whole chicken into medium-sized pieces. ENJOY!
- 8 boneless and skinless chicken tenderloins
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon cayenne pepper (more if you like spicy!)
- 1⁄2 teaspoon turmeric
- 1 1⁄2 teaspoons cinnamon
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 7 ounces good-quality coconut milk (not cream!)
- 2 tablespoons fresh finely chopped lemongrass (usually found in a tube refrigerated near the produce section)
- 1 onion, peeled and quartered
- 4 garlic cloves
- 1 thumb-size piece ginger or 1 galangal
- 2 teaspoons dark soy sauce or 2 teaspoons Braggs liquid aminos
- 2 1⁄4 teaspoons tamarind paste or 2 1⁄4 teaspoons vinegar
- 1 tablespoon agave nectar
- 2 tablespoons fish sauce
- 1 teaspoon shrimp paste or 1 teaspoon substitute 1 tbsp. fish sauce
- 2 whole star anise
- fresh cilantro
- dry shredded coconut
- In a food processor combine all ingredients except Chicken and Whole Star Anise. Blend until smooth, taste and adjust as needed: for more salt add Fish Sauce; if it's too sour, add more Agave nectar.
- In a large saucepan lay the chicken pieces in one layer and pour the sauce over them. Turn chicken pieces to coat well. Add the whole star anise.
- Cook uncovered until chicken is done, this time will vary depending on if the chicken has bones in or not. For bone-in chicken, simmer until the sauce reduces by half. For boneless, remove chicken then reduce the sauce by half, returning chicken to pan to reheat when you are ready to serve.
- Serve atop fragrant rice and garnish (optional) Enjoy!