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Azalina's Mint Chicken Curry

Rated as 4.5 out of 5 Stars

"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."
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3 h 45 m servings 552
Original recipe yields 8 servings


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  1. Soak dried chilies in a bowl with 1/2 cup boiling water for 30 minutes. Drain well and set aside.
  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.
  3. Toast coriander, cumin and fennel seeds in the pan until aromatic, about 1 minute. Set aside.
  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.
  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.
  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.
  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.
  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 28.9 28.9 59 612 Full nutrition

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Read all reviews 7
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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 r...

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 tha...

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 ...

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. Instea...

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!

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...

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 emi...