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Ingredients

• 8 cloves garlic
• 2.5 cm knob of galangal root or fresh ginger, peeled and sliced
• 5 small onions, roughly chopped
• 2 fresh red chillies, chopped
• 2 sticks lemon grass (1 layer of skin peeled)
• knob of fresh turmeric, peeled or 1 heaped teaspoon of dried turmeric
• 1 teaspoon of freshly ground black pepper
• 10 candlenuts or macadamia nuts
• 3 tablespoons blachan or belacan (prawn paste)
• 125ml water
• 3 tablespoons of vegetable oil
• 1 or 2 tablespoons chilli paste
• 1 or 2 tablespoons English mustard
• 5 cloves
• 5 cardamom seeds
• 1 cinnamon stick
• 400ml water
• 500g baby potatoes, washed and halved
• 6 chicken breast fillets or 12 boneless chicken thighs
• bunch of fresh coriander, chopped
• salt to taste

Description

This Is Extremely Spicy Dish And Very Popular In South East Asia, Especially In Singapore, Malaysia And The Phillipines. There Are Many Variations To This Traditional Dish, And I'll Try To Be As Close To The Real Thing As I Can With My Version.

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