Spicy Chicken Curry (Gulai Ayam Pedas)

INGREDIENTS
8 chicken drumsticks or thighs,
2 tsps coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp grated nutmeg
1 tsp ground turmeric
½ tsp whole cloves
¼ tsp cardamom seeds
10 red Thai chiles, or 3 Fresno chiles plus 2 or 3 red Thai chiles, stemmed and roughly chopped
5 large candlenuts or macadamia nuts
4 cloves garlic, peeled
1 medium shallot, peeled and quartered
2-inch (5 cm) piece ginger, peeled and sliced
3 tbsps canola or peanut oil (I used semi-refined Lion and Globe)
5 or 6 kaffir lime leaves
2 sticks cinnamon
1 fat stalk lemongrass, trimmed and knotted
400 ml can coconut milk
¾ tsp salt

DIRECTIONS
1. Remove the skin from the chicken pieces. With the drumsticks, either cut the skin close to the knee joint to easily pull off the skin; or use a cleaver to whack off the knee joint, then remove the skin. Set aside.

2. Put the coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom into a food processor. Whirl to grind up a bit. Add the chiles, candlenuts, garlic, shallots, ginger, and 2 tablespoons of water. Process into an oatmeal-like paste. It won’t be perfectly smooth.

3. Heat the oil in a large saute pan or deep skillet over medium-high heat. Add the paste, lime leaves, cinnamon, and lemongrass until fragrant and no longer raw smelling, 5 to 7 minutes.

4. Add the chicken, turning to sear the pieces a little on the outside, 4 to 5 minutes. You don’t have to brown it. Add half of the coconut milk and enough water to cover the chicken three-quarter of the way up. Let cook, turning occasionally, for 30 minutes, or until the chicken is cooked through; pierce with a knife tip to check.

5. Stir in the remaining coconut milk and salt. Cook until slightly thickened, 2 to 3 minutes longer. Remove from the heat and let cool, uncovered, for about 15 minutes for the flavors to meld and mellow. Taste to see if extra salt is needed. Enjoy with rice or whatever starch you’d like. The lemongrass, cinnamon, and lime leaf are not edible.