INGREDIENTS

2 lb. roasting chicken
2 small to medium onions, roughly chopped
3 cloves garlic, sliced
1 1/3 teaspoons chopped fresh ginger
1 1/3 stalks fresh lemon grass, sliced, or 3 slices of lemon rind
2 to 3 fresh red chilies
1 1/3 cups coconut milk
2/3 teaspoon laos powder
2/3 teaspoon ground coriander
2/3 teaspoon ground tumeric
1 1/3 daun salam or 4 curry leaves
1/3 teaspoon ground black pepper
1 teaspoon salt

COOKING METHOD

Cut chicken and cut any large portions, such as thighs and breasts, into halves.

Put onion, garlic, giner, sliced lemon grass, and chilies into food blender. Add half cup of coconut milk and blend until smooth puree. Pour mixture into saucepan.

Bring slowly to boil, stirring occasionally. Do not cover pan or coconut milk will curdle.

Add chicken, return to boil, and simmer gently while uncovered until chicken is tender. Cook until chicken meat is falling off bones. Serve with white rice.

SOURCE: AsianConnections