Feral Cooks

Good food shouldn't be tame

You are here: Home / Chicken / Coconut Chicken Curry with Turmeric and Lemongrass

Coconut Chicken Curry with Turmeric and Lemongrass

July 24, 2020 By Karl Leave a Comment

Here is yet another old Bon Appetit recipe that I’ve had for years and just got around to making. The truth is that I used to have a subscription (before getting annoyed at all of the ridiculous recipes) and would tear out the few likely recipes and let them pile up and be forgotten. Well, I found that pile and am now making the ones that look the best. 

This one was kind of a surprise because after actually reading through the recipe, I learned that it’s really like a rendang. That should tell you that after the coconut milk is cooked down, you’ll be left with a paste containing all that concentrated flavor. The outcome is outstanding.

I don’t have any special tips for this, except be sure to cook it low and slow. And use boneless chicken thighs, for heaven’s sake, though the recipe calls for legs and thighs. Chicken bones = disgusting. I know, I know, everyone says “but whole pieces add more flavor!” Fair enough, but chicken bones suck. Period.

What you’ll need:

  • 2 lemongrass stalks
  • 1 large shallot, roughly chopped
  • 4 garlic cloves
  • 1 2-inch piece of ginger, peeled and sliced
  • 1t crushed red pepper flakes
  • 1t ground turmeric
  • 1T vegetable oil
  • 4 chicken legs, drumsticks and thighs separated
  • Kosher salt and freshly ground pepper, to taste
  • 4 lime leaves (optional)
  • 1 3-inch cinnamon stick
  • 4 cardamom pods, cracked
  • 2 star anise pods
  • 1 15-ounce can unsweetened coconut milk (or coconut cream)
  • 1t coconut sugar or light brown sugar
  • 0.25 cups unsweetened shredded coconut
  • Chopped cilantro and chives (for serving)–I didn’t have any on hand. It works well without them.

What to do:

Remove the tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set it aside. Discard the rest of the stalk. Trim and discard the top-third of the remaining stalk, pound it down its length with the handle-end of a knife so you can tie it in a knot, which you should now do. Pounding also helps release its flavor when cooking in the coconut milk.

In a food processor, pulse the grated lemongrass with the shallot, garlic, ginger, red pepper flakes, turmeric, and 2T water, adding a splash or two of water if needed, until a paste forms. This is exactly the step used for beef rendang.

Heat oil in a large frypan over medium heat. Season the chicken with salt and pepper and cook, skin side down (if you’re unwisely using whole legs and thighs), until the skin is lightly browned and crisp, 8–10 minutes. If using skinless chicken, just brown it slightly, but make sure it doesn’t stick to the pan. When browned, transfer to a plate.

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

Add the lime leaves (if using), cinnamon stick, cardamom, star anise, coconut milk, coconut sugar, and the knotted lemongrass to the frypan. Bring to a simmer and add the browned chicken. Lower the heat to a low simmer, and cook, turning the pieces occasionally and scraping the bottom of the frypan often, until chicken is tender and the coconut milk has broken down—about 1.5 hours. At this point, there will be a smooth, oily paste from the coconut milk—highly concentrated in flavor from the spices and herbs.

Before the chicken is done, toast the shredded coconut in a small, dry skillet over medium heat, tossing occasionally, until golden brown. Set aside to cool.

While still hot, arrange the chicken on a platter and spoon any braising liquid/paste over it. Top with cilantro, chives and toasted coconut.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Chicken, Gluten Free, Indian, Low carb/Low GI/Low GL, Thai

« Nan-e Nokhodchi (Persian Chickpea-Flour Cookies)
Traditional Fried Rice »

Leave a Reply

Your email address will not be published. Required fields are marked *

Feral Cooks was developed by Karl and Philip, two expats who were introduced to each other by their wives while living in Japan.  Learn more →

Recent Posts

  • Taiwanese Salt and Pepper Chicken (Yan Su Ji)
  • No-Bake Cheesecake
  • Mini Baked Potatoes with Blue Cheese and Bacon
  • Sambal Oelek Roasted Carrots
  • Maccheroni Quattro Formaggi Villa D’este (Macaroni with Four Cheeses)

Categories

  • Appetizers & cheese (134)
  • Baked goods (69)
  • Beef (38)
  • Beverages (9)
  • Chicken (65)
  • Cooking tools (14)
  • Dessert (66)
  • Eggs (24)
  • Gluten Free (207)
  • Indian (29)
  • Indonesian (24)
  • Ingredients (24)
  • Italian (37)
  • Japanese (42)
  • Lamb (4)
  • Low carb/Low GI/Low GL (189)
  • Mexican (6)
  • Misc. (30)
  • Pasta (30)
  • Pizza (17)
  • Pork (95)
  • Pressure cooker (6)
  • Restaurants & Delis (2)
  • Seafood (22)
  • Soup (13)
  • Thai (42)
  • Tofu (11)
  • Uncategorized (9)
  • Vegan (90)
  • Vegetarian (211)
  • Vietnamese (14)

Archives

  • February 2023
  • January 2023
  • December 2022
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016

© 2023 - Feral Cooks - All Rights Reserved