Chicken in Spicy Coconut Sauce

Ingredients:

3 pounds chicken drumsticks and thighs
2 tsp. salt
2 rounded Tbsp. tamarind from a pliable block
1/2 cup hot water
1 cup chopped shallots (4 large)
10 (5-1/2″ ) fresh Holland red chiles, sliced crosswise (1 cup), including seeds
1 Tbsp. chopped peeled fresh ginger
2 tsp. chopped peeled turmeric (fresh or thawed frozen) or 1 tsp. ground turmeric
1 tsp. ground cumin
2 tsp. ground coriander
2 fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6″ discarded
6 cups well-stirred canned unsweetened coconut milk (48 fl oz; not low-fat)
1 (1″ ) piece galangal (fresh or thawed frozen), sliced crosswise
2 tsp. packed dark palm sugar or dark brown sugar

Instructions:

Rub the chicken with salt and let it stand at room temperature for 30 minutes.

While the chicken stands, gently mash the tamarind with the hot water in a bowl using your fingertips until the pulp is softened. Now, force the pulp with a rubber spatula through a medium-mesh sieve into a small bowl, discarding the solids. Pulse the shallots, chiles, ginger and turmeric with the cumin and coriander in a food processor until finely chopped. Lightly smash the lemongrass stalks with the bottom of a heavy skillet.

Stir together the coconut milk, tamarind puree, shallot mixture, lemongrass, galangal and palm sugar in a 6-7 quart wide heavy pot. Add the chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, about 40-45 minutes. Transfer the chicken with tongs to a bowl and simmer the sauce, uncovered, stirring frequently, until it has thickened and reduced to about 4 cups, about 20-25 minutes. Remove the sauce from heat and let it stand for 5 minutes, then skim off any fat if desired. Discard the lemongrass and season the sauce with salt. Add the chicken pieces and stir to coat. Serve with hot basmati rice.

Recipe from Gourmet Magazine, May 2006.