Chicken in Spicy Coconut Sauce

Ingredients

• 6 cups canned unsweetened coconut milk (not low-fat)
• 1 cup shallots
• 1 teaspoon ground cumin
• 10 5 1/2-inch fresh Holland red chiles
• 3 pounds chicken drumsticks and thighs
• 2 teaspoons salt
• 2 tablespoons tamarind from a pliable block
• + 7 more ingredients
• • ½ cup water
  • 1 tablespoon fresh ginger
  • 2 teaspoons turmeric (fresh or frozen) or 1 teaspoon ground turmeric
  • 2 teaspoons ground coriander
  • 2 fresh lemongrass stalks, 1 or 2 outer leaves
  • 1 1-inch piece galangal (fresh or frozen)
  • 2 teaspoons dark palm sugar or dark brown sugar

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

View full recipe at Epicurious