Chicken In Spicy Coconut Sauce Recipe

Name: Chicken In Spicy Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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. 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.
3
Stir together coconut milk, tamarind puree, 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.

825

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pound chicken drumsticks and thighs, 2 teaspoons salt, 2 rounded tablespoons tamarind from a pliable block, 1/2 cup hot water, and more.

Yes, Chicken In Spicy Coconut Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Spicy Coconut Sauce

How did you like this recipe?

Frequently Asked Questions