Malaysian Chicken Curry with Steamed Jasmine Rice
Provided by: Gail Simmons
- 4 chicken breast halves, boneless, skinless cut into 1-1/2 inch cubes
- 1/4 cup ground ginger
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil
- 1 large yellow onion, peeled and roughly chopped
- 4 cloves garlic, roughly chopped
- 1 1-inch piece of fresh ginger, peeled, roughly chopped
- 1 tablespoon ground tumeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons curry powder
- 2 cups coconut milk
- 1 cup low-sodium chicken stock
- 2 cups fresh mung bean sprouts
- 2 3 scallions, finely sliced on the bias
- 1 medium red chile, finely sliced
- Jasmine Rice:
- 2 cups Jasmine rice
- 2 1/2 cups water
- Kosher salt
- Begin making curry: Place diced chicken breast in a large bowl. Season with ground ginger, salt and pepper. Stir well to coat evenly then set aside while you prepare curry.
- In a food processor combine, vegetable oil, onion, garlic, fresh ginger and spices. Process until broken down into a coarse paste, scraping down the sides when necessary.
- Set a large Dutch oven over medium heat and add paste. Stir while cooking and continue until onions have cooked off most of their moisture and spices are very fragrant - about 3-4 minutes. Add chicken and stir to coat everything evenly so the chicken has some time to cook a little. Pour in coconut milk and chicken stock. Bring to a boil then reduce heat and simmer uncovered for 1 hour until sauce has reduced and thickened and chicken is tender.
- To steam jasmine rice, place rice in a medium sauce pan with water. Agitate gently with your hand to wash out some of the starch. Pour off the cloudy water and repeat process until water runs clear. Pour back in 2 1/2 cups water and bring to a boil on the stove top. Reduce heat to a simmer and cover. Cook for 15 minutes undisturbed then shut off the heat and allow to stand for 5 minutes (this is when the steaming occurs). Remove lid and fluff with a fork.
- To serve, spoon a good helping of rice on the bottom of a large bowl. Top with chicken curry and garnish with sprouts, scallion ribbons and red chile.