Chicken in Coconut Gravy
(courtesy of Rina Johari, Singaporean Malay home cook in Reno. Serves 4 to 6)
2 pounds bone-in chicken thighs, skins removed
2 tablespoons ground turmeric
3 stalks lemongrass, peeled
1½ inch galangal segment
1-inch ginger segment
6 cloves garlic, sliced
3 carrots, peeled and sliced into 1-inch pieces
1 yellow onion, sliced
3 to 5 Thai chiles
1 cube chicken bouillon
1 can coconut milk
Water
Salt, to taste
Cover chicken with ground turmeric and salt. Let sit. Cut top off lemongrass and leave about 4 to 5 inches with the bulb. Peel 2 to 3 outer layers and bruise bulbs with mortar and pestle. You will smell the aroma of the lemongrass when it is ready. Then, bruise the galangal and Thai chiles. Brown chicken in pressure cooker on both sides. Remove chicken and fry onions, garlic, ginger, galangal, lemongrass, and Thai chiles until fragrant. Put chicken back into pressure cooker and add coconut milk and equal amount of water. Add carrots and bouillon cube and stir. Set pressure cooker for 25 minutes. Serve with steamed white rice.
