Ingredients

• 1 kg - chicken, cleaned and cut into 12 pieces
• 2 to 3 cups - coconut milk, extracted from 1/2 grated coconut
• Salt and sugar to taste
• For paste:
• 10 to 15 - dried chillies, soaked till plump
• 6 - large Bombay onions
• 10 cloves - garlic, peeled
• 2 cm - galangal (lengkuas)
• 2 cm - turmeric root (optional)
• 2 cm - ginger
• 4 - lemon grass
• 1/2 cup - oil

How to Make Chicken in Coconut Milk

• Grind ingredients needed for the paste.
• Heat oil in a large wok and add in the paste.
• Cook for 10-15 minutes over medium heat until fragrant and oil starts to surface.
• Add the chicken and mix thoroughly.
• Cook for 2 minutes.
• Add in the coconut milk, salt and sugar and simmer until oil starts to surface for at least 30-40 minutes over low flame.
• Serve hot.