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Padang-Style Chicken Curry (Gulai Ayam)
Ingredients
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. fennel seeds
- 1 tsp. grated nutmeg
- 1 tsp. ground turmeric
- 1⁄2 tsp. whole cloves
- 1⁄4 tsp. cardamom seeds
- 10 fresh red Thai chiles
- 5 candlenuts
- 4 cloves garlic, peeled
- 3 small Asian shallots, or 1 regular, peeled
- 1 (2″) piece ginger, peeled and sliced
- 3 tbsp. peanut oil
- 5 Kaffir lime leaves
- 2 sticks cinnamon
- 1 stalk lemongrass, trimmed and knotted
- 1 (3 1⁄2–4-lb.) chicken, cut into 8 pieces
- 2 cups coconut milk
- Kosher salt, to taste
- Rice, for serving
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