Javanese Chicken Curry (Ayam Lodho)

Ingredients

• 2 pounds bone-in chicken thighs and drumsticks
• 2 cups coconut milk
• 1 cup water
• 3 tablespoons vegetable oil
• 6 shallots, peeled
• 4 cloves garlic
• 4 candlenuts (or raw macadamia nuts)
• 2 red chiles, roughly chopped
• 1 inch piece turmeric, peeled
• 1 inch piece galangal, peeled and sliced
• 1 inch piece fresh ginger, peeled
• 2 stalks lemongrass, bruised and tied in a knot
• 4 kaffir lime leaves
• 2 bay leaves (daun salam, or substitute regular bay leaves)
• 1 tablespoon coriander seeds, toasted and ground
• 1 teaspoon ground cumin
• 1 tablespoon palm sugar, grated
• 2 teaspoons salt
• 2 tablespoons fried shallots, for garnish

Method

1. 1

   In a food processor or mortar and pestle, blend the shallots, garlic, candlenuts, chiles, turmeric, galangal, and ginger into a smooth paste, adding a splash of water if needed.

2. 2

   Heat the vegetable oil in a 6-quart saucepan over medium heat. Add the spice paste and fry, stirring frequently, until fragrant and the raw smell is gone, about 5 to 7 minutes.

   5:00 · Fry spice paste
3. 3

   Stir in the ground coriander and cumin and cook for 1 minute to toast the spices.

   1:00 · Toast spices
4. 4

   Add the chicken pieces to the pan and turn to coat evenly in the spice paste, cooking for 3 to 4 minutes until the surface is no longer pink.

   3:00 · Sear chicken in paste
5. 5

   Add the lemongrass, kaffir lime leaves, bay leaves, coconut milk, and water. Stir well to combine.

6. 6

   Bring to a gentle simmer, then reduce the heat to low. Cover partially and simmer, stirring occasionally, for 45 minutes.

   45:00 · Simmer curry
7. 7

   Stir in the palm sugar and salt, then continue simmering uncovered until the sauce thickens and the chicken is tender, 15 to 20 minutes more.

   15:00 · Reduce sauce
8. 8

   Taste and adjust seasoning with additional salt or palm sugar as needed.

9. 9

   Transfer to a serving dish, scatter with fried shallots, and serve hot with steamed rice.