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 1/2 pounds)
• 2 tablespoons vegetable oil
• 2 tablespoons curry powder
• a 14-ounce can unsweetened coconut milk (1 2/3 cups)
• 1 1/2 cups chicken broth
• a 3-inch fresh jalapeño chili, slit in 4 places
• 1 cinnamon stick
• 1 whole clove
• 1 star anise
• 1/3 cup coarsely chopped fresh coriander
• Accompaniment: cooked rice

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Instructions

1. In a food processor chop fine shallots, garlic, and gingerroot. Add water and purée to a paste.
2. Pat chicken dry with paper towels and season with salt. In a large heavy casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate. Reduce heat to moderately low. Add shallot paste and cook, stirring, 1 minute. Add curry powder and cook, stirring, 1 minute. Add chicken with any juices accumulated on plate and remaining ingredients except coriander and simmer, covered and turning chicken once, until cooked through, about 15 minutes.
3. Transfer chicken to plate with tongs and boil sauce gently, stirring occasionally, until thickened, about 5 minutes. Discard cinnamon stick, clove, and star anise and season sauce with salt. Add chicken and coriander and serve over rice.