1 chicken (about 1.5 kilo)
625ml coconut milk (from 2 coconuts)
2 stalks lemon grass (bruised)
Blend the following ingredients to a paste (with 125ml coconut milk) :
2 cloves garlic
4 shallots
1 tbsp ground coriander
5-7 red chilies (seeded)
3cm ginger
1/2 tsp turmeric powder
salt to taste
2 tbsp lime juice
Devide chicken into 8 pieces or 12 pieces (as desired), broil the chicken for 3 minutes on each side.
Marinate the chicken in the blended paste for 15 minutes. Put the chicken in a large kuali (wok). Cook over moderate heat for 10 minutes uncovered.
Then add the remaining coconut milk and lemon grass. Bring to boil and cook for another 30 minutes, basting occasionally, till chicken is tender and almost all the liquid has evaporated. Best serve warm.
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