1/2 chicken (chopped into 16 pieces)
1 grated coconut flesh (substitute with 2 cups coconut milk)
1 stalk lemongrass (bruised)
1 turmeric leaf (thinly sliced)
3 tbsp coconut oil
6 chili padi
2 large red chili
1 cm fresh ginger
1/2 tbsp turmeric powder
4 cloves garlic
1 jug warm water
In a blender, blend 6 chili padi, 1 large red chili, ginger, ½ tsp turmeric powder, shallots and garlic until smooth.
If mixture is too dry, you can use water to help you achieve a smooth consistency.
In a pan on medium-high heat, fry spice paste for 5 minutes.
| Best eaten with steamed white rice.
Transfer dish into serving bowl and garnish with large red chili slices. Serve hot.