Ingredients

10 dried guajillo or New Mexico chiles (about 2 1/2 ounces total), wiped clean, stemmed, and seeded

2 tablespoons whole coriander seeds

4 1/2 teaspoons whole cumin seeds

2 teaspoons whole fennel seeds

1 (1-inch) cinnamon stick

1/4 cup whole macadamia nuts (8 to 10 nuts), plus 1/4 cup, chopped, for optional garnish

8 shallots, coarsely chopped (about 1 1/4 cups)

4 1/2 teaspoons ginger, minced (from about 1 1/2-inch knob)

8 cloves garlic, roughly chopped

2 tablespoons ground turmeric

To cook:

• 3 stalks fresh lemongrass, root ends trimmed and 1 or 2 outer layers discarded
• 1/4 cup vegetable oil
• 2 whole (3-pound) chickens, each cut into 8 pieces, then breasts cut in half
• 2 tablespoons kosher salt
• 2 (15 1/2-ounce) cans unsweetened coconut milk

Accompaniments:

• 1/2 cup unsweetened shredded coconut, toasted
• Double recipe

  Description

  The Rich, Intense Flavor Base Of This Traditional Malaysian Dish Comes From The Rempah, Or Curry Paste, That Is Made From Scratch And Infused...

  Epicurious
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