Recipes Azalina's Mint Chicken Curry 4.5 (8) 7 Reviews 5 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. Recipe by azalina Published on April 3, 2019 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 1 hrs Cook Time: 2 hrs Additional Time: 45 mins Total Time: 3 hrs 45 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts 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 Directions Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside. 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. Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside. 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. 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. 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. 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. 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! I Made It Print Nutrition Facts (per serving) 552 Calories 38g Fat 29g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 552 % Daily Value * Total Fat 38g 49% Saturated Fat 25g 124% Cholesterol 59mg 20% Sodium 612mg 27% Total Carbohydrate 29g 11% Dietary Fiber 10g 34% Total Sugars 3g Protein 29g Vitamin C 11mg 55% Calcium 154mg 12% Iron 9mg 48% Potassium 866mg 18% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved