RECIPES OF INDONESIA

Ingredients

3

4 cloves

8

2 1/2 cm

1 tsp

2 tsp

2 tsp

2 tsp

430 ml

4

Onions (chopped)

Garlic (chopped)

Chili peppers (chopped)

Root ginger (freshly chopped)

Ground galangal (or 2 1/2 cm freshly chopped root galangal)

Ground turmeric

Ground coriander

Ground lemon grass (or 1 stalk lemon grass bruised)

Unsweetened coconut milk

Chicken joints (halved)

Salt (adjust to taste)

1. Place the  galangal, turmeric, coriander and ground lemon grass if not using fresh (or contents of spice pack if using), onion, garlic, chillies and ginger in a food processor and process until quite smooth
2. Place the pureed mixture in a large saucepan together with the coconut milk and bring slowly to the boil
3. Add the chicken and bruised fresh lemon grass (if not using ground lemon grass), bring back to the boil, season with salt, cover and simmer for about 45 minutes
4. Remove the lid from the pan and continue to cook, uncovered for a further 15 minutes
5. Serve hot