Indonesian-Style Chicken Curry

• 1 tablespoon coriander seed
• 1/2 teaspoon red chili pepper flakes, crushed
• 2 garlic cloves, chopped
• 1 medium onion, chopped
• 1 piece fresh ginger, 10cm, peeled and thinly sliced
• 3 tablespoons peanut oil
• 5 kaffir lime leaves
• 4 -6 sticks cinnamon (about 10cm each)
• 1 stalk lemongrass, tied into a knot
• 1 1/2 kg chicken thighs, and legs
• 2 cups coconut milk
• 3/4 teaspoon salt
• jasmine rice, for serving

1. Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
2. Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
3. Cook, stirring frequently, until fragrant, 5-7 minutes.
4. Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
5. Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
6. Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
7. Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
8. Add the remaining coconut milk; cook for 2 minutes.
9. Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

coriander seed, red chili pepper, garlic, onion, fresh ginger, peanut oil, lime, cinnamon, stalk lemongrass, chicken, coconut milk, salt, jasmine rice

Taken from www.food.com/recipe/indonesian-style-chicken-curry-471241 (may not work)