Ingredients• 1 (2 1⁄2–3-lb.) chicken, cut into 8 pieces

• 1 tbsp. fresh lime juice

• 1⁄2 tsp. ground turmeric

• Kosher salt, to taste

• 1 tsp. ground coriander

• 5 cloves garlic, peeled

• 5 red Holland chiles, stemmed and thinly sliced

• 2 candlenuts or 4 unsalted macadamia nuts

• 2 stalks lemongrass, trimmed and thinly sliced

• 1 (1") piece ginger, peeled and thinly sliced

• 1⁄2 small yellow onion, sliced

• 12 fresh pandan leaves, rinsed, or 18 frozen

• 1⁄4 cup canola oil

• 1⁄2 cup tomato paste

• 1 1⁄2 tbsp. honey

• 1 stick cinnamon

• Cooked white rice, for serving

Instructions• Toss chicken, lime juice, turmeric, and salt in a bowl; let sit 40 minutes.

Purée coriander, garlic, chiles, candlenuts, lemongrass, ginger, onion, and 2 tbsp. water in a food processor into a paste. Gently crush pandan leaves; divide into 2 bunches and knot each bunch.

• Heat oil in a 6-qt. saucepan over medium-high heat. Fry reserved paste until slightly caramelized, 6–8 minutes. Add tomato paste; cook 1 minute. Add chicken; stir to coat. Stir in pandan, honey, cinnamon, and 1 cup water; boil. Reduce heat to medium; cook, slightly covered, until chicken is cooked through, 25–30 minutes. Uncover; cook until sauce is thickened, 6–8 minutes. Serve with rice.