Chicken in Spicy Coconut Sauce

A rich and aromatic Indonesian-style dish featuring tender chicken pieces simmered in a spicy coconut milk sauce with fragrant lemongrass, tamarind, and aromatic spices. The sauce reduces to create a thick, flavorful coating for the meat.

6 servings

2 hr

Published October 4, 2025

Ingredients

•3 pound chicken drumsticks and thighs
•2 teaspoons salt
•2 tablespoons tamarind
•½ cup hot water
•1 cup shallots
•10 whole Holland red chiles
•1 tablespoon fresh ginger
•2 teaspoons turmeric
•1 teaspoon ground cumin
•2 teaspoons ground coriander
•2 stalks lemongrass
•6 cups coconut milk
•1 piece galangal
•2 teaspoons palm sugar

Cooking Instructions

1.
Rub chicken with salt and let stand at room temperature 30 minutes.
30 min
2.
While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.
15 min
3.
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
75 min

Ingredients

•3 pound chicken drumsticks and thighs

•2 teaspoons salt

•2 tablespoons tamarind

•½ cup hot water

•1 cup shallots

•10 whole Holland red chiles

•1 tablespoon fresh ginger

•2 teaspoons turmeric

•1 teaspoon ground cumin

•2 teaspoons ground coriander

•2 stalks lemongrass

•6 cups coconut milk

•1 piece galangal

•2 teaspoons palm sugar

Cooking Instructions

Rub chicken with salt and let stand at room temperature 30 minutes.

30 min

While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.

15 min

Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.

75 min