Spicy Coconut Chicken



For the spice paste:


For the spice paste:

Dry fry the cumin, fennel and coriander seeds together with the cinnamon stick over low heat until fragant (1 min)

Process spices (until fine) in a blender.

Add candlenuts or macadamia nuts and process for a few seconds.

Grind shallots,chilies,garlic,ginger and ground spices into a fine paste.

Add oil if neccesary to keep the mixture turning.

Stir in turmeric and nutmeg powder.

Heat oil in a wok.Add the spice paste and stir fry for around 4 - 5 minutes.

Add the chicken and stir fry until the chicken changes color and it's well coated.

Add coconut milk, lemon grass and salt.

Bring it to a boil and keep stirring frequently.

Simmer gently in the wok until the chicken is cooked and the sauce has thickened (30 to 35 minutes)

Transfer to a bowl and serve with steamed rice.