Ingredients for Coconut Chicken Curry With Turmeric and Lemongrass

• 2 lemongrass stalks

• 1 cebolla de verdeo grande, picada

• 4 dientes de ajo

• 1 (2-inch) piece ginger, peeled, thinly sliced

• 1 cucharadita de hojuelas de pimiento rojo triturado

• 1 cucharadita de cúrcuma molida

• 1 cucharada de aceite vegetal

• 4 chicken legs, drumsticks and thighs separated

• Sal kosher, pimienta recién molida

• 4 kaffir lime leaves (optional)

• 1 rama de canela de 3 pulgadas

• 4 cardamom pods, cracked

• 2 vainas de anís estrellado

• 1 (425g) can unsweetened coconut milk

• 1 teaspoon coconut sugar or light brown sugar

• 1/4 cup unsweetened shredded coconut

• Chopped coriander and chives (for serving)

Remove tough outer layers from lemongrass. Finely grate bottom third of 1 stalk and set aside; discard the rest of the stalk. Trim and discard top third of remaining stalk, then bruise stalk by giving it a few whacks against a cutting board (this helps release the essential oils). Tie it in a loose knot; set aside.

Pulse reserved grated lemongrass with shallot, garlic, ginger, red pepper flakes, turmeric, and 2 tablespoons water in a food processor, adding a splash or two of water if needed, until a paste forms.

Heat oil in a large skillet over medium. Season chicken with salt and pepper and cook, skin side down, until skin is lightly browned and crisp, 8–10 minutes. Transfer to a plate.

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

Add kaffir lime leaves (if using), cinnamon, cardamom, star anise, coconut milk, coconut sugar, and reserved knotted lemongrass to skillet. Bring to a simmer, add chicken, and cook, turning pieces occasionally and scraping bottom of skillet often, until chicken is falling-apart tender and coconut milk has broken (the fat will separate from the liquid and start to brown the chicken and other aromatics), about 1 1/2 hours.

Toast shredded coconut in a dry small skillet over medium heat, tossing occasionally, until golden brown, about 5 minutes. Let cool.

Arrange chicken on a platter and spoon any braising liquid over. Top with coriander, chives, and toasted coconut.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.