Padang-Style Chicken Curry (Gulai Ayam)

• 2 tsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1 tsp. grated nutmeg
• 1 tsp. ground turmeric
• ½ tsp. whole cloves
• ¼ 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 (3½–4-lb.) chicken, cut into 8 pieces
• 2 cups coconut milk

Kosher salt, to taste

Rice, for serving

1. Purée coriander, cumin, fennel, nutmeg, turmeric, cloves, cardamom, chiles, candlenuts, garlic, shallots, ginger, and 2 tbsp. water in a food processor into a paste; set aside. Heat oil in a 12″ skillet over medium-high heat. Cook paste with lime leaves, cinnamon, and lemongrass until golden, 5–7 minutes. Add chicken; cook until browned, 8–10 minutes. Stir in half the milk and 1¼ cups water; boil. Reduce heat to medium; cook, while stirring, until tender, 10–12 minutes. Stir in remaining milk and salt; cook until slightly thick, 2 minutes more. Serve with rice.