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Azalina's Mint Chicken Curry

Azalina's Mint Chicken Curry

Name: Azalina's Mint Chicken Curry
Prep time: 1 h
Cook time: 2 h
Total time: 3 h 45 min
Ingredients: ½ cup dried red chile peppers, stems and seeds removed; ½ cup boiling water; 2 cups grated fresh coconut; 2 tablespoons ground coriander; 2 tablespoons ground cumin; 2 tablespoons fennel seeds; ¼ cup peanut oil, divided; ⅓ cup sliced almonds; 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; water, or as needed; 3 tablespoons whole star anise pods; 2 (2 inch) sticks cinnamon; 2 tablespoons whole cloves; 2 tablespoons whole cardamom pods; ½ cup chopped fresh mint, stems reserved; ½ cup water; 2 pounds boneless, skinless chicken breast halves, cubed; 2 teaspoons kosher salt; 1 (14 ounce) can coconut milk; 1 lime, juiced; 1 pinch kosher salt to taste

Rating: 4.56 stars

9 Ratings
8 Reviews
6 Photos

Azalina Eusope grew up in Malaysia, where spices were an integral part of her Mamak culture. Now she brings a taste of Penang to San Francisco. The bold flavors of her spicy mint curry remind her of home.

By azalina

Recipe Summary

prep:

1 hr

cook:

2 hrs

total:

3 hrs 45 mins

additional:

45 mins

Servings:

Nutrition Info

Directions

Step 1

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

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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.

Editor's Note:

If you have a scale, you can measure the spices: .5 ounce star anise, .5 ounce cinnamon sticks, .5 ounce cardamom pods, and .25 ounce cloves. You may also use 2 teaspoons of ground dried turmeric in place of the root; if you do use fresh, be aware that it stains. Wear gloves!

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

552 calories; 38.4 g total fat; 59 mg cholesterol; 612 mg sodium. 28.9 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (8)

Most helpful positive review

cookingfromtheroots

07/10/2012

This recipe is wonderful but the proportions for the shopping list are completely off. I don't know why the shopping list says 6 limes when the recipe calls for 1 or 230 cardamom pods when the recipe only calls for 2 tabelspoons.... now I have to figure out what to do with all of these leftover cardamom pods and limes... Read More

Helpful

(10)

9 Ratings

5 star values: 7
4 star values: 1
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

cookingfromtheroots

07/10/2012

Helpful

(10)

cookingfromtheroots

07/10/2012

Helpful

(10)

paulettep

07/02/2012

This recipe has been a bigger adventure than I anticipated. As I type my hands are covered in yellow as if a highlighter exploded all over them from cutting up tumeric root. I had never done that before. Nor had I toasted anise or cinnamon or even seen cardamom pods. Which is why I love this recipe. One thing that confused me was the toasted coconut. I realized mine was sweetened so I went back to the store where my only other option was a whole coconut. My boyfriend had to hatchet it open for me and I'm sure there's a better way to shred and toast it than what I did. It looked a bit like an episode of Lucy. I had a tough time getting the curry paste to become a paste. My blender's motor was struggling so I ended up adding almost a cup of water. Plus is ended up a little gritty so make sure to blend better than I did. But overall this was a fun thing to do on a Sunday afternoon. I delivered some to friends and they raved about it. I'm so glad I tried it! Thanks Azalina! Read More

Helpful

(5)

dasikas

08/25/2012

I made this about a month and a half ago and it turned out really good. I did have to make some adjustments but overall the recipes turned out yummy. It does take a long time to prep so if you are making this dish prep everything first which makes the cooking process easier. Read More

Helpful

(4)

nsav13

12/15/2012

Very authentic and rewarding to make. Enjoy each step!! I added a bit more coconut milk to soften the spiciness. Really yummy with white rice or naan! Enjoy! Read More

Helpful

(2)

ben moy

04/20/2017

This great gathering of spices really add together to make one of the best curries I've ever had. Stunningly good aroma and taste. Thank you for sharing a wonderful outlet for fresh mint. Instead of a blender I used a small kitchen bullet processor and had to add almost a cup of water to handle the coconut and spices. A full size blender probably wouldn't need extra though. Read More

Helpful

(2)

Anonymous

07/11/2015

Very delicious! Time intensive but with a huge payoff. Who knew a whole curry could be made out of spices! I had to add 1/2 C of water extra to get my vita mix to blend the curry smooth but that actually cooked off in the simmer stage fairly quick and at one hour I had a heavenly and very thick and hearty curry. It is a very mild dish so next time I might add a bit more chili- or just leave some seeds in. Very delicious with paratha bread. But rice would have done it too. Read More

Helpful

(1)

ValleyLily

08/01/2017

Really has amazing flavor! I followed everything as is except I used unsweetened flaked coconut instead of fresh a white onion instead of shallots and coconut oil instead of peanut. I also emitted the fennel seed because I am not a fan. Prep and cooking time definitely follows as stated. If I would make again I would substitute the coconut oil for ghee and take out the coconut entirely. My food processor and blender couldn't puree the coconut fine enough and I ended up having a semi-chunky/chewy curry due to the coconut. Fresh coconut may process better. Due to the flaked coconut and other dry ingredients I also had to add 2-3 cups of water to the blender. I actually used the chili water in addition to tap water. I was iffy about adding the lime and mint at the end because the curry had such great flavor but the addition of both ingredients really brings out other flavor notes. In terms of veggies I might also consider adding potatoes or peas next time. Will make again when I have the time! Read More

Angela Curtis

03/06/2019

I couldn t find star anise anywhere so that was left out and I used twice the chicken and coconut milk because I was feeding a large family of hungry people. This recipe takes a long time and a lot of work and it rewards your tastebuds with delicious bangs of flavors and spices! Read More

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All Reviews for Azalina's Mint Chicken Curry

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Nutritional Information

Azalina's Mint Chicken Curry

Servings Per Recipe: 8
Calories: 552

% Daily Value *

total fat: 59 %

saturated fat:

cholesterol: 20 %

sodium: 24 %

potassium: 24 %

carbohydrates: 9 %

fiber: 39 %

sugar:

protein: 58 %

exchange other carbs:

vitamin a iu:

niacin equivalents:

vitamin b6:

vitamin c:

folate:

calcium:

iron:

magnesium:

thiamin:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Azalina's Mint Chicken Curry

1 of 8

All Reviews

cookingfromtheroots

07/10/2012

Helpful

(10)

cookingfromtheroots

07/10/2012

Helpful

(10)

paulettep

07/02/2012

Helpful

(5)

dasikas

08/25/2012

Helpful

(4)

nsav13

12/15/2012

Very authentic and rewarding to make. Enjoy each step!! I added a bit more coconut milk to soften the spiciness. Really yummy with white rice or naan! Enjoy!

Helpful

(2)

ben moy