Ingredients:

• 1 kg – chicken, cleaned and cut into 12 pieces
• 2 to 3 cups – Coconut milk, extracted from 1/2 grated Coconut
• Salt and Sugar to taste
• For paste:
• 10 to 15 – dried chillies, soaked till plump
• 6 – large Bombay Onions
• 10 Cloves – garlic, peeled
• 2 cm – Galangal (lengkuas)
• 2 cm – Turmeric root (optional)
• 2 cm – Ginger
• 4 – Lemon grass
• 1/2 cup – oil

Method:

1. Grind ingredients needed for the paste.
2. Heat oil in a large wok and add in the paste.
3. Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
4. Add the chicken and mix thoroughly.
5. Cook for 2 minutes.
6. Add in the coconut milk, salt and sugar and simmer until oil starts to surface for at least 30-40 minutes over low flame.
7. Serve hot.

Recipe courtesy of Sudha Mohan