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Method :
Clean
chicken, rinse with cold water and wipe dry. Chop into pieces about 5cm (2
inches) square, or, if preferred cut all meat from bones.
Make
a paste with dried shrimp paste, lemon grass, candlenuts, coriander,
cinnamon, ginger and turmeric, grinding ingredients in a mortar or on a
grinding stone. Alternatively, grind dry spices in a coffee grinder and
add shredded ginger. Chop onions or shallots and garlic finely.
Heat
oil in a wok or deep saucepan and fry onion and garlic until soft. Add
seasoning paste and fry for 3 minutes, stirring frequently. Remove from
the heat and stir in coconut milk. Add chicken pieces to coconut milk and
seasonings. Sprinkle on sugar and season with salt and pepper. Cover and
cook gently until chicken is very tender, literally falling off the bones,
and sauce thick.
Garnish with shredded spring onion.
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