Chicken in Spicy Coconut Sauce |
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Prep Time: 40 Minutes Cook Time: 80 Minutes |
Ready In: 120 Minutes Servings: 8 |
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If you like curries, you'll love this recipe. The sauce is rich with coconut flavor and redolent with spice. Don't be alarmed by the number of red chiles these are mild. Ingredients:
3 pound chicken drumsticks and thighs |
2 teaspoons salt |
2 rounded tablespoons tamarind from a pliable block |
1/2 cup hot water |
1 cup chopped shallots (4 large) |
10 (5 1/2-inch) fresh holland red chiles, sliced crosswise (1 cup), including seeds |
1 tablespoon chopped peeled fresh ginger |
2 teaspoons chopped peeled turmeric (fresh or thawed frozen) or 1 teaspoon ground turmeric |
1 teaspoon ground cumin |
2 teaspoons ground coriander |
2 fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6 inches discarded |
6 cups well-stirred canned unsweetened coconut milk (48 fl oz; not low-fat) |
1 (1-inch) piece galangal (fresh or thawed frozen), sliced crosswise |
2 teaspoons packed dark palm sugar or dark brown sugar |
Directions:
1. Rub chicken with salt and let stand at room temperature 30 minutes.
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.
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.
4. Cooks' note: Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.
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