Aromatic Indonesian Chicken Curry Dish

Step 1: Marinate the Chicken

1. Prepare the Chicken: Place 12 bone-in chicken thighs in a large mixing bowl. Ensure they are skin-on for extra flavor.
2. Season: Generously sprinkle salt and freshly cracked black pepper over the chicken.
3. Add Lime Juice: Squeeze the juice of one lime over the chicken, ensuring all pieces are well-coated.
4. Rest: Let the chicken marinate for about 10-15 minutes. This step enhances the flavor and tenderizes the meat.

Step 2: Make the Bumbu Spice Paste

1. Gather Ingredients: Peel 4 garlic cloves, 3 banana shallots (or 6 small Asian shallots), and prepare 3-4 large red chillies, a 2½ cm piece of ginger, a 1 cm piece of galangal, and 5 candlenuts (or macadamia nuts).
2. Blend: Add all the ingredients to a medium food processor. Blend until you achieve a smooth, thick paste. If necessary, scrape down the sides to ensure everything is well combined. This bumbu will form the aromatic base of your curry.

Step 3: Sauté the Aromatics

1. Heat the Oil: In a large saucepan or wok, heat 2 tablespoons of oil (rapeseed, sunflower, or vegetable) over medium heat.
2. Add the Bumbu: Once the oil is hot, add the prepared bumbu spice paste to the pan.
3. Add Aromatics: Add 3 bruised lemongrass stalks, 6 torn lime leaves, 1 cinnamon stick, 3 crushed cardamom pods, 1 star anise, and the ground spices (2 tsp ground coriander, ½ tsp ground nutmeg, ½ tsp ground cumin, ½ tsp ground turmeric).
4. Cook: Sauté this mixture for about 5 minutes, stirring continuously. You want the paste to cook down until the oil separates and the spices release their aromatic fragrance.

Step 4: Cook the Chicken

1. Add Chicken: Carefully place the marinated chicken into the saucepan, stirring to coat each piece in the spice mixture.
2. Brown the Chicken: Cook for about 2-3 minutes, allowing the chicken to sear slightly.
3. Incorporate Sweetness and Tartness: Stir in 50g of coconut palm sugar and 1 tsp of tamarind paste.
4. Add Water: Pour in 200ml of water and season with additional salt if desired. Stir well to combine.
5. Simmer: Bring the mixture to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer for 15 minutes. This allows the chicken to absorb all the rich flavors.

Step 5: Add Coconut Milk

1. Stir in Coconut Milk: After 15 minutes, add 400ml of coconut milk to the pot. This will create a creamy sauce.
2. Continue Cooking: Allow the curry to simmer uncovered for an additional 15 minutes. Stir occasionally until the chicken is tender and cooked through, ensuring it reaches an internal temperature of 75°C (165°F).
3. Final Taste Check: Taste the curry and adjust seasoning if needed. You may want to add more salt, lime juice, or even a touch more tamarind for extra tang.

Serving Suggestions:

• Serve Hot: Ladle the curry into bowls and serve it warm alongside fluffy steamed white rice. The rice will complement the rich flavors of the curry beautifully.
• Garnish: Consider garnishing with fresh cilantro or lime wedges for an extra burst of freshness.

Storage Tips:

• For Leftovers: Allow the curry to cool completely. Transfer it to an airtight container for storage.
• Freezing: This dish can be frozen for up to two months. When ready to enjoy, defrost in the refrigerator overnight. Reheat gently on the stovetop until it’s piping hot.