A wonderfully fragrant Malay dish that uses fresh aromatic roots and herbs to create an enticing flavour. If you don’t like your food fiery hot, omit or reduce the amount of chillies called for in this recipe.
1fresh chicken (about 1kg/2lbs), washed and cut into serving pieces
Pat the chicken dry with paper towels and set aside.
To make the Spice Mix, grind the turmeric, ginger, chillies, shallots and garlic to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning. Heat the oil in a wok over medium to high heat, add the ground paste, lemongrass, galangal, lime leaves and ground coriander. Then re