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Malaysian-Style Chicken Curry
Ingredients
  • 6 shallots, chopped
  • 4 large garlic cloves, chopped
  • a 1-inch piece fresh gingerroot, peeled and chopped
  • 2 tablespoons water
  • 3 whole boneless chicken breasts with skin, halved (about 2 ½ pounds)
  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • a 14-ounce can unsweetened coconut milk (1 ⅔ cups)
  • 1 ½ cups chicken broth
  • a 3-inch fresh jalapeño chili, slit in 4 places
  • 1 cinnamon stick
  • 1 whole clove
  • 1 star anise
  • ⅓ cup coarsely chopped fresh coriander
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