Opor Ayam Jawa (Javanese Coconut Curry Chicke)

Ingredients:

1 tbsp coriander seeds
1 fresh chilli, stemmed and chopped
6 shallots, peeled and chopped
2 garlic cloves, peeled
3cm (1 in) piece of galangal, peeled and roughly sliced (optional)
5cm (2 in) piece of ginger, peeled and coarsely sliced
6 tbsp bumbu kuning (yellow spice paste)
3 tbsp groundnut oil
1 thick lemon grass stalk, stem end and brittle top cut off
2 cinnamon quills
5 kaffir lime leaves
1.5kg (3 1/3 lbs) skin-on chicken legs, thighs or both (if possible, have thighs cut in half and knuckle cut off legs), patted dry
500ml (2 cups) unsweetened coconut milk
¾ tsp sea salt (or to taste)

Method:

Add the coriander seeds to a wet and dry grinder. Render to a fine powder then add the chilli, shallots, garlic, galangal and ginger and process to a smooth paste, be blending in up to a tbsp of water if needed.

Place a large heavy-based pan over medium heat. Once hot, add the oil. Stir in the spice paste and bumbu kuning and cook, stirring often, until golden (about 5 to 7 minutes). Reduce heat as needed to prevent burning.

Using the back of a cleaver, pound the lemongrass, crushing it lightly along its length so it can be bent and twisted. Tie into a knot, then add to the spice blend pot with the cinnamon and lime leaves. Cook for about 1 minute until the cinnamon is aromatic.

Move the paste to one side of the pan, add the chicken pieces. Increase the heat and fry until the chicken is browned all over (about 10 minutes). At this point add 250ml (1 cup) of the coconut milk and 300ml (1 1/4 cups) water. Add the salt then stir to mix everything together, scraping the bottom of the pot to deglaze.

Bring the ingredients to a gentle simmer then cook, uncovered, for 40 to 50 minutes, until chicken is cooked through and sauce is thickened. Do not boil, or the coconut milk will split.

Stir in the remaining coconut milk and allow to heat through. Adjust the seasoning to taste, take off the heat and cool slightly.

Serve hot, accompanied by rice.