Chicken in Spicy Coconut Sauce

Name: Chicken in Spicy Coconut Sauce
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 2 fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6 inches discarded; 1 kilograms chicken drumsticks and thighs; 6 inches 10 fresh Holland red chiles, sliced crosswise (1 cup), including seeds; 1 liters well-stirred canned unsweetened coconut milk (48 fl oz; not low-fat); 2 teaspoons packed dark palm sugar or dark brown sugar; 1 Tbsp chopped peeled fresh ginger; 1 inch galangal (fresh or thawed frozen), sliced crosswise; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 2 teaspoons salt; 237 milliliters chopped shallots (4 large); 2 Tbsps tamarind from a pliable block; 2 teaspoons chopped peeled turmeric (fresh or thawed frozen) or 1 teaspoon ground turmeric; 118 milliliters hot water

Chicken in Spicy Coconut Sauce might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 608 calories, 26g of protein, and 54g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have outer leaves and all but lower 6 inches discarded, galangal, turmeric, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Rub chicken with salt and let stand at room temperature 30 minutes.

Ingredients you will need

Whole Chicken

Salt

Dry Seasoning Rub

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.

Ingredients you will need

Lemon Grass

Coriander

Shallot

Tamarind

Turmeric

Whole Chicken

Chili Pepper

Ginger

Cumin

Water

Equipment you will use

Food Processor

Frying Pan

Spatula

Sieve

Bowl

Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot.

Ingredients you will need

Coconut Milk

Lemon Grass

Palm Sugar

Galangal

Tamarind

Shallot

Equipment you will use

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.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Whole Chicken

Sauce