Ingredients
3
lb chicken drumsticks and thighs
2
rounded tbsp tamarind from a pliable block
1
cup chopped shallots (4 large)
10
(5 1/2-inch) fresh Holland red chiles, sliced crosswise (1 cup), including seeds
1
tbsp chopped peeled fresh ginger
2
tsp chopped peeled turmeric (fresh or thawed frozen) or 1 tsp ground turmeric
2
fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6 inches discarded
6
cups well-stirred canned unsweetened coconut milk (48 fl oz; not low-fat)
1
(1-inch) piece galangal (fresh or thawed frozen), sliced crosswise
2
tsp packed dark palm sugar or dark brown sugar
Directions
1.
Rub chicken with salt and let stand at room temperature 30 minutes.
2.
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, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.
3.
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
5.
Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.
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