Curried-Coconut Chicken Rendang

Ingredients

• 0.3 cup canola oil 
• 3 pounds chicken thighs 
• 5  asian chiles dried stemmed
• 3 tablespoons madras curry powder 
• 1.5 inch ginger fresh peeled
• 5  garlic cloves 
• 2  lemongrass stalks cut into 4-inch pieces
• 1 tablespoon brown sugar light
• 2 tablespoons juice of lime fresh
• 3  macadamia nuts 
• 2 teaspoons pepper freshly ground
• 1 small onion red quartered
• 45 servings salt 
• 8 small shallots 
• 1 can coconut milk unsweetened
• 1.5 tablespoons coconut or shredded unsweetened toasted

Equipment

• food processor
• bowl
• frying pan

Directions

1. In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt.
2. Add the chicken, turn to coat and refrigerate for 4 hours.
3. In a food processor, puree the shallots, onion, garlic, ginger, nuts and chiles.
4. In a deep skillet, heat the remaining 1/3 cup of oil. Fry the chile paste over moderately high heat, stirring, until lightly browned, about 5 minutes.
5. Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes.
6. Add the coconut milk, sugar and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes. Spoon off as much oil as possible and discard the lemongrass. Season with salt and serve.