• 1 large chicken, jointed, or 1.5kg bone-in chicken pieces 
  • 6 garlic cloves, 2 finely chopped, 4 left wholes 
  • 3 lemongrass stalks, bashed and roughly chopped 
  • thumb-sized piece of ginger, peeled and finely chopped 
  • 1 tbsp ground cumin 
  • 1 tbsp ground coriander 
  • 1 tbsp ground turmeric 
  • 2 limes, juiced 
  • 2 red chillies, 1 roughly chopped and 1 sliced to serve (optional) 
  • 1 small onion, roughly chopped 
  • 2 tbsp vegetable oil 
  • 100g smooth peanut butter 
  • 4 tbsp kecap manis , or 3 tbsp soy sauce mixed with 1 tbsp light brown soft sugar 
  • 400g can coconut milk 

To serve 

  • a few spring onions, chopped 
  • small handful of coriander, chopped 
  • small handful of roasted peanuts, roughly chopped (optional) 
1 hour
1 hour
Serves 4
Serves 4



Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside. 


Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve. 

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