Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 800 grams of boneless, skinless chicken thighs with 0.5 teaspoon turmeric powder and 0.5 teaspoon salt, mixing well to coat, then let it marinate for at least 20 minutes at room temperature.

2. 2

   Prepare the spice paste by blending or finely pounding 6 large shallots, 6 cloves garlic, 50 grams fresh ginger, 2 stalks lemongrass (white part), 20 grams fresh galangal, 2 tablespoons chopped chipotle peppers in adobo sauce, 2 fresh red bird's eye chilies, 1 teaspoon ground cumin, and 1 teaspoon ground coriander into a smooth paste.

3. 3

   Heat 3 tablespoons coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat, then add the prepared spice paste along with 1 (2-inch piece) cinnamon stick and 1 whole star anise, stirring frequently for 8-10 minutes until very fragrant and the oil separates from the paste.

4. 4

   Add the marinated 800 grams chicken thighs to the pot and sear for 5-7 minutes, turning occasionally until lightly browned on all sides.

5. 5

   Pour in 200 ml chicken broth and 1 tablespoon tamarind paste diluted in 2 tablespoons hot water, stirring to combine and scraping up any browned bits from the bottom of the pot.

6. 6

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 40 minutes, stirring occasionally.

7. 7

   Stir in 400 ml full-fat coconut milk, 1 tablespoon palm sugar, and 1 tablespoon fish sauce, then continue to simmer uncovered for another 10-15 minutes until the sauce thickens slightly and the chicken is tender.

8. 8

   Taste and adjust seasoning with additional salt or palm sugar if needed, then remove the cinnamon stick and star anise before serving.