Javanese Chicken Curry (Opor Ayam)

Preparation

1. Step 1

   In a small food processor, whirl coriander seeds until finely ground. Add chili, shallots, garlic, galangal and ginger and process to a smooth paste, adding a tablespoon or so of water if needed. (Ingredients can also be chopped finely, then pounded together in mortar and pestle.)

2. Step 2

   Heat oil in a large heavy pot over medium heat. When oil is hot enough to gently sizzle a pinch of paste, add all the paste and cook, stirring often, until golden, 5 to 7 minutes. Reduce heat as needed to prevent browning.

3. Step 3

   Using a heavy object like a glass measuring cup, smash lemon grass stalk, crushing lightly just until bendable. Tie in a knot, pulling gently on both ends. Add to pot with cinnamon and lime leaves. Cook 1 minute more, until cinnamon is fragrant.

4. Step 4

   Scrape paste to one side and add chicken to pot. Raise heat and brown chicken lightly on both sides, about 10 minutes total. Add 1 cup coconut milk, 1¼ cups water and salt, stirring well and scraping up browned bits from bottom of pot. Bring to a gentle simmer and cook uncovered 40 to 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil.

5. Step 5

   Add remaining coconut milk and heat through. Taste for salt. Let cool slightly and serve.