1 whole chicken (cut into 12 parts)
3 tbsp vegetable oil
250 cc santan cair
125 cc coconut milk
1 tbsp Coriander
3 stalks lemongrass (bruised)
1 tsp fennel
fried shallots (for garnish)
1 tbsp cumin
1 tsp turmeric
spice paste:
15 shallots (sliced)
10 red chilies (soak in hot water for 20 minutes and set a side)
1 galangal (finger size)
1 ginger
6 candlenut (stir fried)
salt to taste
| Best to use thigh fillets with skin intact.