The kitchen will smell amazing this Ramadan when you make this Indonesian recipe for chicken stewed in coconut milk with lemongrass, ginger, galangal, and lime leaves.
- 1 (2 to 3 pound) chicken, cut into 8 pieces
- 1 lemon, juiced
- 4 candlenuts
- 1 teaspoon ground coriander
- ½ teaspoon cumin seeds
- 7 shallots, peeled
- 5 cloves garlic, peeled
- 1 tablespoon chopped galangal
- ½ tablespoon chopped ginger
- ½ teaspoon white peppercorns
- ½ teaspoon chopped fresh turmeric root
- 3 tablespoons vegetable oil
- 2 stalks lemongrass, bruised
- 1 tablespoon tamarind juice
- 5 kaffir lime leaves
- 3 bay leaves
- 1 teaspoon salt
- ½ teaspoon white sugar
- 3 ⅓ cups thin coconut milk
- 1 cup thick coconut milk
- 1 small bunch Thai basil (Optional)
- 1 (2.8 ounce) package fried shallots
- Soak chicken pieces in lemon juice for 30 minutes.
- Meanwhile, heat a dry skillet over medium heat. Toast candlenuts, coriander, and cumin in the skillet until fragrant, about 1 minute. Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches if necessary.
- Heat oil in a large skillet over medium heat. Add spice paste and stir until aromatic, 2 to 3 minutes. Add lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
- Rinse lemon juice off chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in thin and thick coconut milk. Simmer until flavors combine, about 30 minutes. Add basil leaves. Continue cooking until chicken is tender, about 15 minutes more.
- Serve chicken and sauce in a bowl, sprinkled with fried shallots.