Ingredients for Coconut Chicken Curry With Turmeric and Lemongrass

• 2 lemongrass stalks

• 1 échalote grosse, hachée

• 4 gousses d'ail

• 1 (2-inch) piece ginger, peeled, thinly sliced

• 1 cuillère à café de flocons de piment rouge écrasés

• 1 cuillère à café de curcuma moulu

• 1 cuillère à soupe d'huile végétale

• 4 chicken legs, drumsticks and thighs separated

• Sel kasher, poivre fraîchement moulu

• 4 kaffir lime leaves (optional)

• 1 (3-inch) cinnamon stick

• 4 cardamom pods, cracked

• 2 gousses de badiane

• 1 (425g) can unsweetened coconut milk

• 1 teaspoon coconut sugar or light brown sugar

• 1/4 cup unsweetened shredded coconut

• Chopped coriander and chives (for serving)

Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.

Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 tablespoons water in a food processor, adding a splash or two of water if needed, until a paste forms.

Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8–10 minutes. Transfer to a plate.

Cook spice paste in same skillet, stirring, until very fragrant, about 5 minutes (it will begin to darken slightly as the water evaporates and the paste begins to fry in the fat left behind).

Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.

Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.

Arrange chicken on a platter and spoon any braising liquid over. Top with coriander, chives, and toasted coconut.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.