Back to 6 servings chicken 3 lb bone-in, skin-on chicken thighs (about 8 to 10 pieces), cut into slightly smaller pieces 1 tablespoon kosher salt, or to taste spice paste 15 dried red chilies, seeded, soaked in hot water 20 minutes, drained 6 shallots, peeled 5 garlic cloves 1.5 inch galangal, peeled and sliced 1 inch fresh ginger, peeled and sliced 1 inch fresh turmeric, peeled and sliced; or 1 teaspoon ground turmeric 3 lemongrass stalks, white part only, sliced 0.5 cup water, for blending sauce 2 cups full-fat coconut milk, canned; not lite 1 cup water 2 turmeric leaves (daun kunyit), tied in a knot; optional but recommended 4 kaffir lime leaves, center vein removed 1 lemongrass stalk, white part only, bruised 2 tablespoons tamarind paste, mixed with 1/4 cup warm water and strained kerisik 1 cup unsweetened shredded coconut, for kerisik 0.25 cup kerisik (toasted coconut paste), from the toasted coconut above finish 2 tablespoons gula melaka (palm sugar), grated, or dark brown sugar
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1 Step 1: Toast the shredded coconut in a dry pan over medium-low heat, stirring, for 10 to 15 minutes until deep golden and fragrant. Pound or blend it into a dark, oily paste to make the kerisik.2 Step 2: Blend the spice paste ingredients with the 1/2 cup water until very smooth and fine.3 Step 3: Season the chicken pieces with the salt and set aside while you cook the paste.4 Step 4: Heat the oil in a large heavy-bottomed pot over medium heat. Fry the paste with the lemongrass stalk and lime leaves for 15 to 20 minutes, stirring, until darkened, very fragrant, and the oil separates out from the paste.5 Step 5: Add the chicken and sear lightly on all sides, about 5 minutes.6 Step 6: Pour in the coconut milk and 1 cup water, add the turmeric leaves and the strained tamarind juice, and bring to a boil. Reduce to a low simmer.7 Step 7: Simmer uncovered for 60 to 75 minutes, stirring now and then, until the chicken is tender and the gravy has thickened and darkened with red oil rising to the surface. The chicken is done when it reaches 165°F (74°C) and the juices run clear with no pink at the bone.8 Step 8: Stir in the kerisik and palm sugar and cook 10 to 15 minutes more over low heat, stirring often, until the sauce is very thick and clings to the chicken. Adjust salt and sugar to taste.9 Step 9: Remove the turmeric leaves and lemongrass stalk and serve warm.getsaucepan.com/r/5624754e-d500-59b8-8482-c3f54343d9b6
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