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.
Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.
Recipe information
Total Time
2 hr
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Rub chicken with salt and let stand at room temperature 30 minutes.
Step 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.
Step 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.
