Blend the following ingredients to a paste
with 125ml coconut milk:
2 cloves garlic
1 tbsp ground coriander
5-7 red chilies (seeded)
1/2 tsp turmeric powder
salt to taste
2 tbsp lime juice
the chicken from the breast and flatten it out like a butterfly. Discard
loose skin and fat. Broil the chicken for 3 minutes on each side.
Marinate the chicken in the blended paste for 15 minutes. Put the
chicken in a large kuali (wok). Cook over moderate heat for 10
minutes uncovered. Then add teh remaining coconut milk and the lemon
grass. Bring to the boil and cook for 30 minutes, basting occasionally,
till the chicken is tender and almost all the liquid has evaporated.