Javanese Chicken Curry

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 fresh red Holland chile, or other hot fresh red long chile, such as Fresno, cayenne, or serrano, stemmed and coarsely chopped (optional, but provides subtle heat and color; see Cook's Notes, below)

6 shallots, peeled and coarsely chopped (about 6 ounces total)

2 garlic cloves, peeled and coarsely chopped

1 piece of fresh or frozen galangal, 1-1/2-inches long, peeled and thinly sliced (about 2 tablespoons; optional; see Cook's Notes, below)

1 piece of fresh ginger, 2-inches long, peeled and thinly sliced (about 3 tablespoons)

1 tablespoon coriander seeds

1 3-pound whole free-range chicken OR 2-1/2 pounds free-range chicken breasts, wings, thighs, and/or drumsticks (dark-meat pieces will result in a tastier dish)

3 tablespoons peanut oil

2 pieces cinnamon stick, each piece 4 inches long

1 stalk fresh lemongrass, bruised and tied into a knot

5 whole fresh or frozen kaffir lime leaves (see Cook's Notes, below)

4 daun salam leaves (optional; see Cook's Notes, below)

2 cups canned unsweetened coconut milk

1 cup water

3/4 teaspoon kosher salt

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