By Sri Owen
Clean and cut the chicken into serving pieces and rub with salt and pepper. Brown the pieces in hot oil. Keep them warm until required.
Crush the shallots, garlic, kemiri and terasi into a paste, and mix with this the chilli, ginger, lemon grass and sugar. Fry this mixture in a little oil for half a minute; then add the water and the Kaffir lime leaves. Put in the chicken; cover the pan