Chicken in Spicy Coconut Sauce

Ingredients for Chicken in Spicy Coconut Sauce

• 1.4kg chicken drumsticks and thighs

• 2 colheres de chá de sal

• 2 rounded tablespoons tamarind from a pliable block

• 120ml hot water

• 240ml chopped shallots (4 large)

• 10 (5 1/2-inch) fresh Holland red chillies, sliced crosswise (140g ), including seeds

• 1 tablespoon chopped peeled fresh ginger

• 2 teaspoons chopped peeled turmeric (fresh or thawed frozen) or 1 teaspoon ground turmeric

• 1 colher de chá de cominho em pó

• 2 colheres de chá de coentro em pó

• 2 fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6 inches discarded

• 1450ml well-stirred canned unsweetened coconut milk (1450ml

• not low-fat)

• 1 (1-inch) piece galangal (fresh or thawed frozen), sliced crosswise

• 2 teaspoons packed dark palm sugar or dark brown sugar

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, chillies, 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 950ml , 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.

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