Ingredients:
For the Chicken:
1 whole chicken (about 1.5kg), cut into serving-sized pieces
400ml tin of coconut milk
250ml whole milk
oil for frying
For the Spice Blend:
1 stalk of lemongrass, outer layers removed and soft inner core, chopped
2 garlic cloves, peeled
5 birds' eye chillies, chopped
5 tbsp groundnut oil
2 tbsp brown sugar
2 tbsp chicken stock powder (or cube, crumbled)
salt, to taste
2 tbsp ground turmeric
Method:
For the spice paste, combine the lemongrass, garlic, chillies and oil in a blender and process until smooth.
Heat oil in a wok and when smoking add the spice paste and fry until tender. At this point, add the chicken, ground turmeric and the coconut milk. Stir to combine, bring to a simmer, cover the pan and cook gently for about 30 minutes, or until the chicken is cooked through. During this time, if the sauce is becoming too dry, add the milk, as needed.
Now stir in the chicken stock powder and sugar. Season to taste with salt, bring back to a simmer and cook for about 10 minutes more, or until the chicken is completely tender.
Adjust the seasonings to taste and serve hot with rice or noodles.
