White Chicken Curry (Gulai Putih)
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
6 cloves garlic, minced
1/2 teaspoon turmeric powder
1 teaspoon salt
2 1/2 cups coconut milk, recipe here
1 3-pound chicken, cut up into 3/4-inch cubes
5 small dried red chiles, such as piquins, stems and seeds removed (optional)
4 shallots, peeled and chopped
1 small piece galangal, peeled and chopped (or substitute ginger)
1 whole clove
6 cashew nuts
6 candlenuts (or substitute macadamia nuts or cashews)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 curry leaf (optional)
3 tablespoons ghee (recipe here) or vegetable oil
3 bay leaves
2 stalks lemongrass, bulbs included, left whole
1-inch cinnamon stick
Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.
In a food processor, combine the chiles, shallots, galangal, clove, nuts, cumin, coriander, curry leaf, and 1/2 cup coconut milk and puree to a fine paste.
Heat the oil in a large saucepan or wok, add the paste, and stir-fry for about 5 minutes. Add the chicken, 1 cup coconut milk, and the remaining ingredients and cook, uncovered, over low heat until the chicken is tender, about 40 minutes. Add a little water if the curry starts to dry out. Remove the bay leaves, lemongrass, before serving, leaving the cinnamon stick as a garnish.