Chicken in Coconut Cream Sauce

1 16-oz. package whole, boneless chicken breasts, rinsed, patted dry, and cut into 1 x 2-inch pieces*
1/2 tsp. salt
1 shallot, chopped
4 cloves garlic, minced
4 candlenuts or macadamia nuts, or 8 almonds
1 tsp. ground coriander
3 tbsp. canola oil
1 inch-long piece ginger, peeled and minced
2 stalks lemongrass, bruised
1 tsp. lime zest
2 salam leaves
, 1 tsp. sugar
1 14-oz. can reduced-fat coconut milk
1 tsp. salt
2 cups cooked Thai fragrant rice

Preheat oven to 375°F. Season chicken pieces with about ¥ tsp. salt, place in an oiled roasting pan, and bake for 25 to 30 minutes.
While the chicken bakes, use a mortar and pestle, blender, or food processor to grind shallot, garlic, nuts, and coriander to a fine paste.
Heat canola oil in a wok or skillet over medium-high heat and stir-fry the paste for about 3 minutes. Do not allow it to brown.
Remove chicken from oven. Add the chicken pieces, ginger, lemongrass, lime zest, salam leaves, sugar, coconut milk, and salt to wok. Stir well to coat chicken evenly with sauce.
Bring chicken mixture to a boil, then reduce the heat. Simmer uncovered for 30 to 40 minutes, or until sauce is thick. Stir every 5 to 10 minutes.
Before serving, remove lemongrass stalks. Serve chicken over rice. *After handling raw chicken or other poultry, always remember to thoroughly wash your hands, utensils, and preparation area with soapy hot water.
Also, when checking chicken for doneness, it’s a good idea to cut it open gently to make sure that the meat is white (not pink) all the way through.
Preparation time: 30 minutes
Cooking time: 1 hour
Serves 4