Ingredients
3 tbsp. madras curry powder
2 tsp. Freshly ground pepper
2 stalk lemongrass
2 tbsp. fresh lime juice
c. canola oil
2 tbsp. canola oil
salt
3 lb. chicken thighs
8 small shallots
1 small red onion
5 clove garlic
6 slice peeled fresh ginger
3 macadamia nuts
5 dried Asian chiles
1 can unsweetened coconut milk
1 tbsp. light brown sugar
1 1/2 tbsp. shredded unsweetened coconut
Preparation
Step 1In a bowl, combine the curry powder, pepper, lemongrass, lime juice, and 2 tablespoons of the oil. Season with salt. Add the chicken, turn to coat, and refrigerate for 4 hours.Step 2In a food processor, puree the shallots, onion, garlic, ginger, nuts, and chiles.Step 3In 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. Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 20 minutes. 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.
