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Chicken in Spicy Coconut Sauce

From Our Kitchen

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


3 lbs. chicken drumsticks and thighs
2 tsp. salt
2 rounded Tbsp. apricot (fresh or dried), chopped
½ cup hot water
1 cup shallots, chopped
10 (5 ½-inch) Holland red chilies, sliced crosswise
1 Tbsp. fresh ginger, peeled and chopped
2 tsp. fresh turmeric, peeled and chopped
1 tsp. ground cumin
2 tsp. ground coriander
2 fresh lemongrass stalks, all but lower 6 inches discarded
6 cups canned unsweetened coconut milk, stirred well
1 1-inch piece galanga root, sliced crosswise
2 tsp. dark brown sugar, packed


In a food processor, pulse shallots, chiles, ginger, and turmeric with cumin and coriander until finely chopped. Lightly smash lemongrass stalks with the bottom of a heavy skillet.

In a 6- to 7-quart heavy pot, stir together coconut milk, apricots, shallot mixture, lemongrass, galangal, and sugar. Add chicken and bring to a simmer over medium high heat, stirring frequently. Reduce heat and gently simmer, partially covered, until chicken is very tender, about 40 – 45 minutes. Transfer chicken to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups (20 – 25 minutes) Remove from heat and let stand 5 minutes. Skim off fat and discard lemongrass. Season with salt, add chicken, and stir to coat.