Coconut Chicken Curry

Serve this fi ery farrago with bowls of jasmine rice and diced peeled mango for garnish.

2 tablespoons unsalted butter

3 large onions, chopped

2 garlic cloves, minced

2 tablespoons minced peeled fresh ginger

1 tablespoon turmeric

2 teaspoons ground coriander

2 teaspoons dry mustard

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground ginger

1⁄2 teaspoon freshly ground black pepper

Up to 1⁄2 teaspoon cayenne pepper

11⁄2 cups regular or reduced-fat coconut milk

1⁄2 cup water One 4- to 5-pound chicken, giblets and neck removed, cut into 9 pieces, skin removed

1⁄4 cup cilantro leaves, chopped

• Melt the butter in a large saucepan, Dutch oven, or medium stockpot over low heat. The moment it’s melted, while there’s still some foam, add the onions. Raise the heat to very low and cook, stirring frequently, until golden and soft, about 15 minutes. Add the garlic and fresh ginger; cook, stirring constantly, for 1 minute.
• Stir in the turmeric, coriander, dry mustard, cinnamon, cumin, ground ginger, black pepper, and cayenne to taste. Raise the heat to medium and cook, stirring constantly, until aromatic, about 20 seconds.
• Stir in the coconut milk and water, then add the chicken pieces, submerging them in the liquid. Raise the heat to medium-high and bring to a simmer.
• Cover, reduce the heat to low, and simmer quite slowly for 40 minutes until the chicken is very tender, almost falling off the bone.
• Skim any visible fat off the surface of the sauce; stir in the cilantro just before serving.

Makes 8 servings