Chicken in Spicy Coconut Sauce
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.
Rub chicken with salt and let stand at room temperature 30 minutes.
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.
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.
Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.