Chicken In Spicy Coconut Sauce
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
55
Spice
58
Sweetness
48
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
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
3
Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped
4
Lightly smash lemongrass stalks with bottom of a heavy skillet
5
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot
6
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
7
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
8
Remove from heat and let stand 5 minutes, then skim off any fat if desired
9
Discard lemongrass and season sauce with salt
10
Add chicken and stir to coat
11
Rub chicken with salt and let stand at room temperature 30 minutes
12
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
13
Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped
14
Lightly smash lemongrass stalks with bottom of a heavy skillet
15
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot
16
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
17
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
18
Remove from heat and let stand 5 minutes, then skim off any fat if desired
19
Discard lemongrass and season sauce with salt
20
Add chicken and stir to coat