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Curry Chicken
Preparation info
- Yield:
8
Portions - Difficulty
Easy
Appears in
By Hinnerk von Bargen and Culinary Institute of America
Published 2015
Ingredients
2 - Salt, as needed
Method
- Season the chicken pieces generously with salt and reserve.
- To prepare the rempah, toast the coriander, cumin, fennel, and cinnamon in a dry skillet over moderate heat until fragrant, about 1 minute. Grind into a fine powder using a spice mill or grinder. Combine with the shallots, chiles, ginger, garlic, and turmeric in a blender and process to a fine paste. A
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