Active Time

　　40 min

　　Total Time

　　2 hr

　　If you like curries, you'll love this recipe. The sauce is rich with coconut flavor and redolent with spice. Don't be alarmed by the number of red chiles — these are mild.

　　

Ingredients

Makes 8 servings

　　3 pound chicken drumsticks and thighs

　　2 teaspoons salt

　　2 rounded tablespoons tamarind from a pliable block

　　1/2 cup hot water

　　1 cup chopped shallots (4 large)

　　10 (5 1/2-inch) fresh Holland red chiles, sliced crosswise (1 cup), including seeds

　　1 tablespoon chopped peeled fresh ginger

　　2 teaspoons chopped peeled turmeric (fresh or thawed frozen) or 1 teaspoon ground turmeric

　　1 teaspoon ground cumin

　　2 teaspoons ground coriander

　　2 fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6 inches discarded

　　6 cups well-stirred canned unsweetened coconut milk (48 fl oz; not low-fat)

　　1 (1-inch) piece galangal (fresh or thawed frozen), sliced crosswise

　　2 teaspoons packed dark palm sugar or dark brown sugar

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.