Indonesian Chicken Curry

Name: Indonesian Chicken Curry
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 tbsp. coriander seeds; 1 ⁄ 2 tsp. crushed red chile flakes; 2 cloves garlic, chopped; 1 medium yellow onion, chopped; 1 (4" piece) ginger, peeled and thinly sliced; 3 tbsp. peanut oil; 5 fresh or frozen Kaffir lime leaves; 4-6 (4" sticks) cinnamon; 1 stalk lemongrass, tied into a knot (see Tying Lemongrass ); 3 lb. chicken thighs and legs; 2 cups coconut milk; 3 ⁄ 4 tsp. kosher salt; 2 cups cooked jasmine rice, for serving

Serves
serves 4-6

ANDRE BARANOWSKI

In this dish, based on one in SAVEUR editor-in-chief James Oseland's Cradle of Flavor (W. W. Norton, 2006), cinnamon and lemongrass give the silky sauce fragrance and spice.

Ingredients

1 tbsp. coriander seeds
¹⁄₂ tsp. crushed red chile flakes
2 cloves garlic, chopped
1 medium yellow onion, chopped
1 (4" piece) ginger, peeled and thinly sliced
3 tbsp. peanut oil
5 fresh or frozen Kaffir lime leaves
4-6 (4" sticks) cinnamon
1 stalk lemongrass, tied into a knot (see Tying Lemongrass)
3 lb. chicken thighs and legs
2 cups coconut milk
³⁄₄ tsp. kosher salt
2 cups cooked jasmine rice, for serving

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Instructions

Step 1

Finely grind coriander and chile flakes in a spice grinder. Put spice mixture into a small food processor with garlic, onions, and ginger; purée to a paste. Add 1–2 tbsp. water, if necessary.

Step 2

Heat oil in a 5-qt. Dutch oven over medium-low heat. Add paste; cook, stirring frequently, until fragrant, 5–7 minutes. Add lime leaves, cinnamon, and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes. Increase heat to medium, add chicken, and cook, turning once, until golden brown, 8–10 minutes. Stir in 1 cup coconut milk, 1 1⁄4 cups water, and salt. Simmer, stirring occasionally, until chicken is tender, 40–50 minutes. Add remaining coconut milk; cook for 2 minutes. Let cool for 20 minutes before serving with the rice.