6 shallots, 3 cloves garlic, 100g
candlenuts, 10g coriander, 5g fennel (blended to a paste - spice
with 500ml. of coconut milk and bay leaves for 20 minutes. Then add
galangal. Stir occasionally till the oil floats. When chicken is about
done, add remaining coconut milk together with the spice mixture. Stir
till boiling. Add salt and pepper to taste.