1.5kg chicken pieces on the bone, skin off
3 cloves garlic, crushed
5cm ginger, grated
½ tsp salt
3 dry-roasted candlenuts (kemiri) or macadamias, finely chopped
1½ tbsp Spice Fusion Indonesian Curry blend
2 -3 tbsp coconut oil, divided
2 onions, finely chopped
2 cups coconut milk
1 stalk of lemon grass, (white part only) bruised
1 tbsp tamarind concentrate or lemon juice
Chopped coriander leaves
Cut the chicken pieces in half, if desired, or leave whole.
Combine garlic, ginger, salt, nuts and Indonesian Curry blend and enough oil to mix to a thick paste.
Rub the paste all over the chicken pieces, cover and refrigerate for at least an hour, preferably overnight.
Heat 2 tbsp oil in a wok or pan and fry the onions until translucent.
Add the coconut milk and lemongrass, bring to the boil, then reduce heat and simmer gently,
uncovered, until chicken is cooked through and gravy is thick.
Remove from the stove and add tamarind or lime juice, and adjust seasonings if necessary.
Remove lemongrass before serving. Garnish with fried shallots and chopped coriander.