Coconut Chicken Curry With Turmeric and Lemongrass
A rich and aromatic Southeast Asian curry combining tender chicken legs with fragrant lemongrass, turmeric, and coconut milk. This slow-cooked dish features warm spices like cinnamon, cardamom, and star anise, creating a complex and satisfying curry.
Ingredients
- •2 stalks lemongrass stalks
- •1 large shallot
- •4 cloves garlic
- •1 piece ginger
- •1 teaspoon crushed red pepper flakes
- •1 teaspoon ground turmeric
- •1 tablespoon vegetable oil
- •4 legs chicken legs
- •1 to taste kosher salt and pepper
- •4 leaves kaffir lime leaves
- •1 stick cinnamon stick
- •4 pods cardamom pods
- •2 pods star anise pods
- •1 can unsweetened coconut milk
- •1 teaspoon coconut sugar
- •¼ cup unsweetened shredded coconut
- •1 to taste cilantro and chives
Cooking Instructions
- 1.
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.
5 min
- 2.
Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 Tbsp. water in a food processor, adding a splash or two of water if needed, until a paste forms.
5 min
- 3.
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.
10 min
- 4.
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).
5 min
- 5.
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.
90 min
- 6.
Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.
5 min
- 7.
Arrange chicken on a platter and spoon any braising liquid over. Top with cilantro, chives, and toasted coconut.
5 min
