CHICKEN IN SPICY COCONUT SAUCE

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Chicken in Spicy Coconut Sauce image

Categories     Sauce     Milk/Cream     Chicken     Braise     Spice     Hot Pepper     Shallot     Lemongrass     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

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

Steps:

  • 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.

Rajput 111 TV
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Coconut is my favorite flavor so I will definitely be trying this recipe soon!


Miss romii Miss romii
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Can't wait to try this!


roaa Derbal
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This dish is bursting with flavor! The coconut milk and chilies are the perfect combo. I served it with jasmine rice and it was a hit!


Rupak Giree
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Easy peasy, and comes together in no time. Love it!


Rock Ster
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SO good, but next time I'll definitely cut down on the chilies! I like spicy but even for me this was a bit much.


Yaneisha Earl
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5 stars!


SHERMAN POWERS
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I made this with tofu instead of chicken and it was just as good! So versatile!


Mugerwa Silvia
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This is not your typical boring coconut dish. It's rich and creamy, with just the right amount of spice. Great with rice!


Gail May
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Tasted amazing but beware - it's hot!


Alissia Sauseda
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I wasn't sure how the coconut and chili would go together, but this dish is shockingly delicious! Sweet and spicy, and super easy to throw together. I'm keeping this recipe for sure!