Curried-Coconut Chicken Rendang

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3 tablespoons Madras curry powder

2 teaspoons freshly ground pepper

2 lemongrass stalks, bottom two-thirds, bruised and cut into 4-inch pieces

2 tablespoons fresh lime juice

1/3 cup plus 2 tablespoons canola oil


3 pounds chicken thighs

8 small shallots

1 small red onion, quartered

5 garlic cloves

Six 1/4-inch slices of peeled fresh ginger

3 macadamia nuts

5 dried Asian chiles, stemmed

1 can unsweetened coconut milk

1 tablespoon light brown sugar

1 1/2 tablespoons shredded unsweetened coconut, toasted

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