Chicken in Spicy Coconut Sauce
A rich and aromatic Indonesian-style dish featuring tender chicken pieces simmered in a spicy coconut milk sauce with fragrant lemongrass, tamarind, and aromatic spices. The sauce reduces to create a thick, flavorful coating for the meat.
Ingredients
- •3 pound chicken drumsticks and thighs
- •2 teaspoons salt
- •2 tablespoons tamarind
- •½ cup hot water
- •1 cup shallots
- •10 whole Holland red chiles
- •1 tablespoon fresh ginger
- •2 teaspoons turmeric
- •1 teaspoon ground cumin
- •2 teaspoons ground coriander
- •2 stalks lemongrass
- •6 cups coconut milk
- •1 piece galangal
- •2 teaspoons palm sugar
Cooking Instructions
- 1.
Rub chicken with salt and let stand at room temperature 30 minutes.
30 min
- 2.
While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.
15 min
- 3.
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
75 min
