Name: Chicken in Spicy Coconut Sauce
Cook time: 40 min
Total time: 2 hr
Yield: Makes 8 servings
Ingredients: 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

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Chicken in Spicy Coconut SauceMikkel Vang

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.

Cooks' note:

Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.

Recipe notes

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