Recipe - Chicken In Chili Coconut Sauce

1 Chicken; about 4 pounds, cut
in 8 pieces
3 Shallots
2 Garlic cloves
2 Stalks fresh lemon grass
8 Macadamia nuts or 16
blanched almonds
2 teaspoon Turmeric
2 teaspoon Ground coriander
1 teaspoon Dried ground red pepper or
to taste
1/3 cup Peanut or vegetable oil
2 cup Canned coconut milk
Salt

Preheat the oven to 375 degrees.

Peel the shallots and cut them into 2 or 3 pieces. Lightly crush the garlic
cloves to loosen the skin; discard the skin. Trim the lemon grass,
discarding tough outer leaves, and cut the stems in

2 to 3 pieces.

Put the shallots, garlic, lemon grass, nuts, turmeric, coriander, crushed
red pepper, and half the oil in a food processor and work them to a puree.

Put the remaining oil in a saute pan or shallow flameproof casserole
it should be large enough to hold all the chicken pieces touching the
bottom so they cook evenly, covered in the sauce.

Add the pureed seasonings and spices to the hot oil and cook, stirring
constantly, 1 to 2 minutes. This mellows the flavor of the spices, but be
careful not to let them toast.

Add the chicken pieces, skinside down, and cook them for 2 to 3 minutes,
turning once or twice to make sure they are well coated with seasonings.
They will turn bright yellow from the turmeric.

Pour in the coconut milk and bring back to a boil. Cover the pan and cook
in the preheated oven for 40 to 50 minutes, until the chicken pieces are
very tender and fall easily from the prongs if you poke them with a carving
fork.

At the end of cooking, the sauce should be quite thick and rich. If it has
reduced too much the oil may have separated; if so, stir in One half cup of warm
water and you'll find it will reemulsify. Season the sauce to taste.

Serve the chicken from the casserole or transfer it to a serving dish.

Yield: 4 servings

NOTES : Recipe courtesy of Anne Willan, "In And Out Of The Kitchen"

Recipe by: Cooking Live Show #CL9060

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998