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Ingredients: 375 ml ( 1 ½ cups) thick coconut milk 1 spring chicken about 900 g ( 1 ¾ lb) split along the breast opened and flattened 1 turmeric leaf 5 kaffir lime leaves 2 stems lemongrass bottom 14 cm ( 5 ½ in) bruised Spice paste 1 tablespoon black peppercorns 1 tablespoon finely chopped galangal 2 teaspoons finely chopped fresh turmeric ½ tablespoon finely chopped fresh ginger 3-4 shallots chopped 2 cloves garlic chopped 2 cloves garlic chopped 1 teaspoon salt Preparations: 1. Prepare spice paste by grinding peppercorns to a coarse powder in a spice grinder add galangal turmeric ginger shallots garlic and salt process until smooth adding a little of the coconut milk if needed to keep the mixture turning. 2. Put spice paste in a wok and gradually stir in the coconut milk bring to the boil over medium heat stirring then simmer 3 to 4 minutes add the chicken turmeric and lime leaves and lemongrass cover wok and cook turn chicken frequently until tender about 3 minutes adding a little water if the sauce threatens to dry up completely. 3. Heat a barbecue or grill cook the chicken until golden on both sides basting with any of ht left over sauce during grilling cut into serving pieces and serve hot Serves 4 Preparation time : 15 mins Cooking time : 40 mins
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