Javanese chicken and coconut curry

Akper waikabubak    Monday, July 22, 2019    Recipe    Comment   

INGREDIENTS

• 1 tablespoon macadamia nuts
• 1 tablespoon whole coriander seeds
• 140g red Asian shallots, peeled, coarsely chopped
• 5cm-piece fresh ginger or galangal, peeled, chopped
• 4 large garlic cloves, coarsely chopped
• 1 fresh long red chilli, deseeded, chopped
• 1 teaspoon grated palm sugar
• 2 teaspoon water
• 1 1/2 tablespoon coconut oil
• 1.2kg chicken pieces
• 2 lemongrass stalks, bruised, tied into a knot
• 5 fresh kaffir lime leaves
• 1 cinnamon stick
• 2 x 270ml cans coconut milk
• Fried shallots, to serve (optional)
• Sliced red chilli, to serve (optional)
• Turmeric rice, to serve (see notes)
• Lime wedges, to serve (optional)

METHOD

• Step 1
  Heat a heavy-based casserole dish over medium-high heat. Cook the macadamia nuts and coriander seeds, stirring, for 2 minutes or until aromatic. Transfer to a mortar and use a pestle to pound until coarsely crushed.
• Step 2
  Process macadamia mixture, shallot, ginger, garlic, chilli, sugar and water in a food processor until finely chopped. Season.
• Step 3
  Heat 2 tsp oil in the casserole dish over medium-high heat. Season the chicken. Cook in 2 batches, turning, for 8 minutes or until browned. Transfer to a plate. Drain off excess oil.

• Step 4
  Heat the remaining oil in the casserole dish over medium-low heat. Cook the shallot mixture, lemongrass, kaffir lime leaves and cinnamon, stirring, for 5 minutes or until aromatic. Add the chicken. Turn to coat. Add the coconut milk. Reduce heat to low. Cook, covered, stirring occasionally, for 30 minutes or until the chicken is tender. Simmer, uncovered, for 5 minutes or until the sauce has thickened slightly.
• Step 5
  Sprinkle with the fried shallots and chilli, if using. Serve with turmeric rice, and lime wedges if using.