• 450 g/1 lb/2 cups long grain rice, plain boiled
• 1.1–1.4 kg/2½–3 lb chicken, cut into serving pieces, the fat and skin discarded
• 6–8 cloves garlic, finely chopped
• 112 ml/4 fl oz/½ cup white vinegar or rice vinegar
• 1.1 litres/2 pints/5 cups water
• 1 or 2 kaffir lime leaves or bay leaves
• 1 tsp salt
• ½–1 tsp coarsely-ground black pepper or chopped chillies
• ½ tsp ground turmeric
• ½ tsp paprika
• 2 tbsp fish sauce or light soy sauce
• 2 tbsp peanut oil
• 140 ml/5 fl oz/⅔ cup very thick coconut milk

Put the chicken pieces into a large saucepan, add the garlic, vinegar, water, kaffir lime or bay leaves, pepper or chilli, and salt. Bring to the boil, cover the pan, reduce the heat, and simmer for 20 minutes.

With a slotted spoon, transfer the chicken pieces to a colander. Turn the heat up under the saucepan and boil the stock until it has reduced to half its original quantity. This will take about 20–25 minutes.

Heat the oil in another saucepan and add the turmeric and paprika. Stir, and add about 6 tablespoons of the coconut milk. Stir once, and put in the chicken pieces. Stir these until every piece is coated in the orange-coloured sauce. Pour in the reduced stock and the rest of the coconut milk. Bring the liquid to the boil and let it bubble gently, stirring often, for 10–15 minutes. Add the fish sauce or soy sauce. Adjust the seasoning, and serve hot, with the plain boiled rice. Any lightly-cooked or stir-fried vegetable will make a suitable accompaniment.