Malaysian Chicken Curry With Peppers



  1. 3 tbls. vegetable oil
  2. 1 3- to 3.5-pound chicken, cut into 8 pieces
  3. 1/2 c. minced shallots (about 4 oz.)
  4. 4 tsp. curry powder
  5. 1 med. tomato, finely chopped
  6. 1/2 c. coconut milk
  7. 2 tsp. paprika
  8. 2 med. red bell peppers, cored, chopped
  9. 3 jalapeno chilies, seeded, sliced
  10. 2 tsp. fresh lemon juice


  1. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until golden on all sides, about 12 minutes. Transfer chicken to plate. Discard all but 1 tbls. pan drippings. Add shallots to skillet and saute until slightly softened, about 3 minutes. Add curry powder and stir until aromatic, about 30 seconds. Add tomato, coconut milk and paprika. Season with salt and bring to boil. Return chicken to skillet. Reduce heat to medium-low, cover and cook until chicken is tender, turning chicken and scraping bottom of skillet occasionally, about 25 minutes. Add peppers, jalapenos and lemon juice to skillet. Cover and cook until peppers are slightly softened, about 5 minutes longer. Arrange chicken on platter. Degrease pan juices, spoon sauce over chicken and serve.