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Ingredients: • 1 fresh chicken, cut into serving portions • 2 salam leaves (optional) • 1 stalk lemongrass, tender inner part of bottom third only, bruised and cut in 3 pieces • Oil for deep-frying Spice Paste: • 5 candlenuts or macadamia nuts • 1 teaspoon coriander seeds • ¼ teaspoon cumin seeds • 5 cm ( 2 in) fresh galangal root, peeled and sliced • 5 cm ( 2 in) fresh ginger root, peeled and sliced • 1 tablespoon turmeric powder • 4 cloves garlic • 1 teaspoon salt Preparations: 1. To make the Spice Paste, dry-fry the candlenuts or macadamia nuts, coriander and cumin seeds in a skillet or wok over low heat until fragrant, about 3 minutes. Grind them in a blender or food processor until fine, add the galangal, ginger, turmeric powder, garlic and salt and grind to form a smooth paste. Add a little water if needed to keep the mixture turning 2. Put the Spice Paste in a wok or frying pan with a lid. Add the chicken pieces and stir-fry over medium heat to coat with the Spice Paste, then add the salam leaves, if using, and lemongrass. Cover the pan and simmer slowly over low heat, turning the chicken pieces from time to time, until all the moisture is absorbed and the chicken pieces are tender, 30-35 minutes. Remove and discard the lemongrass and salam leaves. 3. Heat the oil in a wok until very hot. Add several chicken pieces, with the spices still coating the outside, then deep-fry over high heat until golden brown, about 3 minutes. Drain on paper towels and keep warm while frying the remaining chicken pieces. Serves: 4 Preparation time: 15 mins. Cooking time: 35-40 mins.
Periplus
