Balinese Spicy Fried Chicken
Place the coconut milk, lime leaves, shallots, garlic, galangal, chillies, turmeric, salt and 2 1/2 cups of water in a large saucepan. Bring it to a simmer over medium heat.
Add the chicken and cook for 20 minutes or until the chicken is tender and just cooked. Remove the chicken from the saucepan and set to cool down on a wire rack.
Heat oil to 3 cm in a wok or deep frying pan on high heat. Cook the chicken in batches, being careful not to overcrowd. Cook until golden brown.
Drain on paper towels. Serve with sweet chilli sauce, cucumber slices and coriander sprigs.