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GOODNESS
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
Ginger: This spicy root is known as the universal remedy. Although it's well-known as a stomach soother, it also improves circulation, fights tumors, reduces inflammation and boosts the immune system. Oh, and it's good for pain and a fever. The only possible drawbacks are for people with gallstones or those on blood thinners.
Turmeric: This is the amazing root that is rocking scientific circles with its anti-tumor properties, among others. It is a potent anti-inflammatory, used in Indian and Chinese medicine to treat arthritis and muscle pains. It helps to lower cholesterol, having a salutory effect on the heart. As an antioxidant, it is helpful to the liver. On top of everything else, it is a delicious herb that is a big part of the attraction of Indian curries.
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Recipe

Chicken In Spicy Coconut Sauce

serves
prep time: 10
cook time: 101

ingredients

  • 3 pounds chicken drumsticks and thighs
  • 2 teaspoons salt
  • 2 rounded tablespoons tamarind from a pliable block
  • 1/2 cup hot water
  • 1 cup chopped shallots (4 large)
  • 10 (5.5 inch) fresh Holland red chiles, sliced crosswise (1 cup), including seeds
  • 1 tablespoon chopped peeled ginger
  • 2 teaspoons chopped peeled turmeric or 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 2 fresh lemongrass stalks, 2 outer leaves and all but lower 6 inches discarded
  • 1 1/2 quarts well-stirred canned unsweetened coconut milk (48 fl oz, not low-fat)
  • 1 (1 inch) piece galangal, sliced crosswise
  • 2 teaspoons packed dark palm sugar or dark brown sugar

directions

Rub chicken with salt and let stand at room temperature 30 minutes.

While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.

Stir together coconut milk, tamarind puree, shallot mixture, lemongrass, galangal, and palm sugar in a 6-1 3/4 gallons wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 43 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 1 quart, 23 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.

Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.