This Indonesian-style chicken in spicy coconut gravy is rich with the flavors of garlic, lemongrass, chiles, turmeric, and coriander.
Vegetable oil -- 1/2 cup
Shallots, roughly chopped -- 20 ea
Natural lemongrass, trimmed and sliced very thinly -- 1 cup
Garlic cloves, peeled -- 16 ea
Red chiles (Fresno), fresh, seeded, stems removed -- 4 ea
Ginger, minced -- 2 Tbsp
Turmeric, ground -- 4 tsp
Coriander, ground -- 4 tsp
Chicken thighs with bone, skin-on, 16 ea -- 8 lb
Coconut milk -- 27 fl oz
Chicken Broth made with Minor’s® Gluten Free Natural Chicken Base -- 16 fl oz
Maggi® Seasoning -- 3 fl.oz
To make a spice paste, add 1/2 cup of oil to a blender. Add the shallots, lemongrass, garlic, chiles, ginger, turmeric, and coriander, and puree until semi-smooth.
Heat pan over medium heat. Add spice paste and cook, stirring often, until oil begins to separate from purée, darkens in color, and the raw shallot taste has subsided, approximately 10 minutes.
Add chicken, coconut milk, chicken broth, and Maggi Seasoning. Bring to a boil and lower to a simmer. Simmer, stirring occasionally, for about 1 hour until the chicken is tender.
Taste and adjust seasoning with additional Maggi Seasoning.
Pair with plain white rice and garnish with fried shallots for added crunch.