Turmeric Coconut Chicken Gulai with Lemongrass and Galangal

What you need

• 800 g (1 3/4 lb) bone-in chicken thighs, skin on or off
• 6 shallots, peeled
• 4 cloves garlic, peeled
• 3 cm (1 in) fresh turmeric, peeled; or 1 tsp ground turmeric
• 3 cm (1 in) ginger, peeled
• 3 cm (1 in) galangal, peeled
• 4 red chilies, seeded for a milder curry
• 4 candlenuts, or macadamia nuts
• 1 tsp ground coriander
• 3 tbsp neutral oil
• 2 stalks lemongrass, bruised and knotted
• 4 leaves kaffir lime leaves
• 2 leaves salam leaves, Indonesian bay leaves; regular bay leaves work
• 400 ml (14 oz can) coconut milk, full fat, shaken well
• 300 ml (1 1/4 cups) water
• 1 tbsp tamarind pulp, seedless
• 1 1/2 tsp salt, plus more to taste
• 1 tsp sugar
• steamed rice, to serve

Method

Restated from the original video

1. 1

   Blend the shallots, garlic, turmeric, ginger, galangal, chilies, candlenuts and coriander with 3 tbsp water into a smooth paste.

2. 2

   Heat the oil in a heavy pot over medium heat.

3. 3

   Fry the paste, stirring often, until it smells cooked and the oil separates at the edges, 8-10 min.

4. 4

   Add the lemongrass, kaffir lime leaves and salam leaves. Stir for 1 min.

5. 5

   Add the chicken and turn it in the paste for 3-4 min, until the surface turns pale.

6. 6

   Pour in the water and half of the coconut milk. Add the salt and bring to a gentle boil.

7. 7

   Reduce to a low simmer and cook partly covered, stirring now and then, 25 min.

8. 8

   Stir in the remaining coconut milk, tamarind and sugar. Simmer uncovered, without boiling hard, until the sauce thickens and the chicken is tender, 10-15 min.

9. 9

   Check that the thickest piece reaches 74 °C (165 °F) inside and the juices run clear.

10. 10

    Taste and adjust the salt. Rest 5 min off the heat.

11. 11

    Serve in bowls with steamed rice, spooning plenty of sauce over.

Imported from aussiebeefandlamb.my. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.