Indonesian Chicken Curry

I don't know about you but I love a good curry. There are as many version of curries as there are cultures in Asia. This version comes from Indonesia. You can find all of the ingredients needed at Kelowna's Asian Market. Very yummy.

1 tbsp. coriander seeds
1⁄2 tsp. crushed red chile flakes
2 cloves garlic, chopped
1 medium yellow onion, 
chopped
1 4" piece ginger, peeled and thinly sliced
3 tbsp. peanut oil
5 fresh or frozen Kaffir lime leaves
4–6  4" sticks cinnamon
1 stalk lemongrass, tied into a knot 
   (see Tying Lemongrass)
3 lbs. chicken thighs and legs
2 cups coconut milk
3⁄4 tsp. kosher salt
2 cups cooked jasmine rice, for serving

1. Finely grind coriander and chile flakes in a spice grinder. Put spice mixture into a small food processor with garlic, onions, and ginger; purée to a paste. Add 1–2 tbsp. water, if necessary.

2. Heat oil in a 5-qt. Dutch oven over medium-low heat. Add paste; cook, stirring frequently, until fragrant, 5–7 minutes. Add lime leaves, cinnamon, and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes. Increase heat to medium, add chicken, and cook, turning once, until golden brown, 8–10 minutes. Stir in 1 cup coconut milk, 1 1⁄4 cups water, and salt. Simmer, stirring occasionally, until chicken is tender, 40–50 minutes. Add remaining coconut milk; cook for 2 minutes. Let cool for 20 minutes before serving with the rice.

SERVES 4 – 6