Padang-Style Chicken Curry (Gulai Ayam) | Saveur

Ingredients

• 2 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. grated nutmeg
• 1 tsp. ground turmeric
• 1⁄2 tsp. whole cloves
• 1⁄4 tsp. cardamom seeds
• 10 fresh red Thai chiles
• 5 candlenuts
• 4 cloves garlic, peeled
• 3 small Asian shallots, or 1 regular, peeled
• 1 (2″) piece ginger, peeled and sliced
• 3 tbsp. peanut oil
• 5 Kaffir lime leaves
• 2 sticks cinnamon
• 1 stalk lemongrass, trimmed and knotted
• 1 (3 1/2–4-lb.) chicken, cut into 8 pieces
• 2 cups coconut milk
• Kosher salt, to taste
• Rice, for serving