Recipe: Regent Hotel Chicken in Red Curry Sauce (Malaysian)

REGENT HOTEL CHICKEN IN RED CURRY SAUCE

7 shallots
1 large cloves garlic, peeled
2 1/2 inch piece peeled fresh gingerroot
3 lb chicken, cut into 8 pieces, skin removed
3 1/4 cups water
2 Tablespoons whole blanched almonds
1/4 cup curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 Tablespoons corn oil
1 cup tomato paste
1 cup unsweetened coconut milk or evaporated milk
2 Tablespoons sugar
1 Tablespoon salt
1/2 cup frozen green peas, thawed
3 cups hot cooked rice (for serving)

Slice 3 shallots, 3 cloves garlic and 1 inch ginger; place in Dutch oven with chicken and 3 cups of the water. Boil; reduce heat and simmer 15 minutes, stirring chicken frequently and keeping it submerged.

In food processor, combine remaining shallots, garlic, ginger and the almonds; process until finely minced. Add the curry powder, cinnamon, cloves and remaining 1/4 cup water; process until smooth paste forms.

In medium skillet, heat oil over medium-high heat. Add curry paste and tomato paste; saute 2 minutes. Add paste mixture to chicken and liquid in Dutch oven; stir until blended. Boil; reduce heat and simmer 15 minutes or until chicken is tender. Remove chicken to serving bowl; cover. Keep warm.

To liquid in Dutch oven, add coconut milk, sugar and salt; mix well. Heat to boiling. Reduce heat so liquid boils gently; simmer 10 minutes. Add peas; simmer 5 minutes or until liquid has thickened to coating consistency. Pour over chicken.

Serve with rice.

Servings: 6
From: Khamis Ghani, Regent Hotel, Kuala Lumpur, Malaysia
Source: McCalls, February 1995