Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Grind 100 grams shallots, 6 cloves garlic, 50 grams fresh ginger, 30 grams fresh galangal, 10 grams fresh turmeric root, 5 small red chilies, 1 tablespoon ground coriander, 1 teaspoon ground cumin, and 3 toasted candlenuts into a smooth paste using a blender or food processor with a splash of water.

2. 2

   Heat 3 tablespoons cooking oil in a large heavy-bottomed pot or Dutch oven over medium heat, then sauté the ground spice paste for 10 minutes until very fragrant and the oil separates, stirring constantly to prevent burning.

3. 3

   Add 1.5 kg chicken thighs to the pot and cook for 5-7 minutes, stirring occasionally until the chicken pieces are lightly seared on all sides and coated in the spice paste.

4. 4

   Pour in 200 ml thin coconut milk, 4 kaffir lime leaves, 2 bay leaves, 2 bruised stalks of lemongrass, 1 tablespoon tamarind paste, 1 teaspoon sugar, and 1 teaspoon salt, then bring the mixture to a gentle boil while stirring.

5. 5

   Reduce the heat to low, cover the pot, and simmer the chicken for 90 minutes, stirring every 15-20 minutes to prevent sticking, until the chicken is tender and the sauce has thickened slightly.

6. 6

   Uncover the pot, add 400 ml thick coconut milk, and continue to cook on low heat for another 45 minutes, stirring frequently to achieve a creamy, rich consistency and ensure the flavors meld without burning.

7. 7

   Check the seasoning and adjust with more salt or sugar if desired, then remove the bay leaves, kaffir lime leaves, and lemongrass stalks before serving this authentic Indonesian dish warm.