Chile Chicken with Lime and Coconut Milk

(adapted from Dave DeWitt's 1,001 Best Hot and Spicy Recipes)

Man, I am not doing so well on this whole blogging thing lately, am I? Somehow I've been having trouble coordinating the new recipe lookup with grocery shopping...and now I feel like I'm repeating myself from a previous post...rut, anyone? Well, this one snapped me out of it a bit. The best part is that I think it gave me a hint as to how to prepare one of my favorite restaurant dishes - a coconut curry that I've only been able to find at a Vietnamese restaurant, Pho Grand, in St. Louis (stay tuned for that one).

This was really good and really simple. All the ingredients just get thrown into a pan and left for awhile, and then you eat! It was so good that I actually enjoyed eating it with brown rice. Now that's a testimonial.

I think next time I'd either leave out the limes, or I'd certainly remove them before serving. And if the grocery store hadn't been out of lemongrass, that would've been a great addition. Even with that, it was tasty, satisfying, and a nice change of pace - especially with how little effort it required.

So:
5 chicken drumsticks (or equivalent chicken parts of your choice)
2 cups coconut milk (about 1 can)
1/2 tsp turmeric
4 shallots, peeled and chopped
1 clove garlic, peeled and minced
1 tsp salt
1 stalk lemongrass (optional, but preferred)
1/4-1/2 lime, slice in rounds
2-4 dried hot chiles (DeWitt calls for Santaka; I used tien tsin), crushed

Combine all of the ingredients in a large pan, spooning the sauce over the chicken. Cook, covered, over medium heat for about 30 minutes, stirring now and then, until the chicken is cooked and tender. The sauce will thicken. Remove limes and serve over brown rice.