Serves 4-6 Ingredients 1 1/2 kg of chicken pieces 4 shallots (peeled and sliced) 3 cloves of garlic (peeled and sliced) 1 medium red chilli (seeded) handful of cashew nuts or 5 candlenut, crushed 1/8 tsp turmeric 1 tsp salt 1 tsp sugar 2 cups coconut milk 1 tbs. vegetable oil 2 cm fresh ginger […]

Serves 4-6

Ingredients
1 1/2 kg of chicken pieces
4 shallots (peeled and sliced)
3 cloves of garlic (peeled and sliced)
1 medium red chilli (seeded)
handful of cashew nuts or 5 candlenut, crushed
1/8 tsp turmeric
1 tsp salt
1 tsp sugar
2 cups coconut milk
1 tbs. vegetable oil
2 cm fresh ginger (sliced)
1 stalk lemon grass

Method
Blend the shallots, garlic, chilli, cashew nuts, salt, sugar, turmeric and 1⁄/4 cup coconut milk into a paste.

Heat the oil in a wok and sauté the paste for one or two minutes until you can smell the aroma.

Place the chicken, ginger and lemon grass into the wok and stir fry for 5 minutes or more over a medium heat. Then add the rest of the coconut milk, cook for 30 minutes, stirring the chicken frequently.

Serve when the sauce is thickened and the chicken is tender.

Garnish with extra cashew nuts, sliced red chili and coriander. Serve with steamed rice.

This recipe was also published in the October 2007 edition of Border Crossings, the magazine of LCA International Mission.