Chicken in Spicy Coconut Sauce

Ingredients

• 2  outer leaves and all but lower 6 inches discarded fresh
• 3 pound chicken drumsticks and thighs 
• 5.5 inch holland chiles fresh red sliced (1 cup)
• 6 cups well-stirred coconut milk unsweetened low-fat canned (48 fl oz; not )
• 2 teaspoons brown sugar dark packed
• 1 tablespoon ginger fresh peeled chopped
• 1 inch galangal fresh frozen thawed sliced ( or )
• 2 teaspoons ground coriander 
• 1 teaspoon ground cumin 
• 2 teaspoons salt 
• 1 cup shallots chopped (4 large)
• 2 tablespoons tamarind from a pliable block 
• 2 teaspoons turmeric fresh frozen thawed peeled chopped ( or )
• 0.5 cup water hot

Equipment

• food processor
• bowl
• frying pan
• pot
• sieve
• spatula
• tongs

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.
4. 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.
5. 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.
6. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt.
7. Add chicken and stir to coat.
8. Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.