Name: Chicken Curry
Yield: Makes 8 servings
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; 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; 1/2 cup unsweetened shredded coconut, toasted; Double recipe Steamed White Rice; 8 lime wedges

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Chicken CurryCIA/Keith Ferris

The rich, intense flavor base of this traditional Malaysian dish comes from the rempah, or curry paste, that is made from scratch and infused into the oil before cooking the remaining ingredients.

This recipe uses whole chickens that have been broken down into 10 pieces (2 drumsticks, 2 thighs, 2 wings, and 4 breast pieces each). If you're not comfortable cutting up a chicken yourself, you can ask your butcher to do it or buy chicken pieces.

Recipe notes

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