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Chicken in Red Curry Sauce

Yield: 6 servings
By: Khamis Ghani, Regent Hotel,
Kuala Lumpur, Malaysia

7 shallots
1 large cloves garlic, peeled
2 1/2 inch piece peeled fresh gingerroot
3 lb chicken, cut into 8 pieces, skin removed
3 1/4 cups water
2 Tablespoons whole blanched almonds
1/4 cup curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 Tablespoons corn oil
1 cup tomato paste
1 cup unsweetened coconut milk
or evaporated milk
2 Tablespoons sugar
1 Tablespoon salt
1/2 cup frozen green peas, thawed
3 cups cooked rice

Slice 3 shallots, 3 cloves garlic and 1 inch ginger; place in Dutch oven
with chicken and 3 cups of the water. Boil; reduce heat and simmer 15
minutes, stirring chicken frequently and keeping it submerged.

In food processor, combine remaining shallots, garlic, ginger and the
almonds; process until finely minced. Add the curry powder, cinnamon,
cloves and remaining 1/4 cup water; process until smooth paste forms.

In medium skillet, heat oil over medium-high heat. Add curry paste and
tomato paste; saute 2 minutes. Add paste mixture to chicken and liquid in
Dutch oven; stir until blended. Boil; reduce heat and simmer 15 minutes or
until chicken is tender. Remove chicken to serving bowl; cover. Keep warm.

To liquid in Dutch oven, add coconut milk, sugar and salt; mix well. Heat
to boiling. Reduce heat so liquid boils gently; simmer 10 minutes. Add
peas; simmer 5 minutes or until liquid has thickened to coating
consistency. Pour over chicken. Serve with rice.

Source: McCalls

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