A delicately flavoured Indonesian curry. Serve with plain rice and sambals.Serves 4-6
3 lbs chicken
4 brazil nuts, ground
1/2 tsp chilli powder
2 tsp coriander ground
1 tsp galangal (laos powder)
1 garlic clove, crushed
1/2 tsp turmeric, ground
4 tbsp oil
2 onions chopped
3 cups coconut milk
2 in cassia bark
1 lemon grass stalk or 1 tsp powder
2 tbsp lemon juice
Joint chicken and cut across bone into serving pieces.
Heat remaining oil in wok or pan and fry onions until golden. Add chicken pieces and fry until golden.
Gradually add coconut milk, stirring while bringing to the boil to prevent curdling. Add lemon grass and cassia and simmer uncovered for about 30 minutesor until the sauce is thick.
Stir in lemon juice and add salt to taste.