Curry Chicken

Name: Curry Chicken
Yield: Yield: 8 Portions
Ingredients: 8 garlic cloves; 1 tbsp/12 mL coarsely chopped ginger; 6 Fresno chiles, seeded, or similar chiles; 6 Fresno chiles, seeded, or similar chiles; 3 stalks lemongrass, cut into 1-in/3-cm pieces, bruised; 1 qt/960 mL coconut milk; 4 fl oz/120 mL vegetable oil; 2 tbsp/24 mL ground turmeric; Steamed rice (optional); Roti Prata (optional); One 2- in/5-cm cinnamon stick; 2 tsp/8 mL fennel seeds; 6 Fresno chiles, seeded, or similar chiles; 8 shallots, coarsely chopped; Salt, as needed; 2 whole chickens, cut into 8 or 10 pieces; 1½ tbsp/18 mL cumin seeds; 2 tbsp/24 mL coriander seeds

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 whole chickens, cut into 8 or 10 pieces
Salt, as needed

Main course
Gluten-free
Street Food

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