Balinese-Style Chicken in Coconut Sauce
1 kg chicken thighs on bone (skin removed)
1 lemongrass stalk, lightly bruised
2 kaffir lime leaves
2 pcs dried garcinia slices (you may use tamarind paste instead)
2 cups chicken stock
400 ml coconut milk
1 tsp freshly cracked black pepper
1 tsp ground nutmeg
salt, to taste
palm sugar, to taste
2 fresh turmeric leaves, julienned
Heat a large wok, add the spice paste, lemongrass stalk, lime leaves,
garcinia slices and chicken stock.
Bring slowly to boil, then add the chicken pieces.
Add coconut milk, black pepper and ground nutmeg.
Season with salt and sugar.
Simmer uncovered for one hour until chicken is tender and sauce has thickened.
Sprinkle the fresh turmeric leaves and
cook for a further 5 minutes until it starts to smell fragrant.
Adjust seasonings if you wish and serve.
a small handful macadamia nuts
10 small asian shallots
1 tbsp chopped ginger
1 small piece galangal, roughly chopped
1 tsp chopped fresh turmeric root
3 lemongrass, sliced
3 garlic cloves
6 green bird's eye chillies, roughly chopped
Put all ingredients into a food processor and
blend into a smooth paste