Nasi Lemak

• 400g chicken legs and thighs
• 1 large onion
• 4 kaffir lime leaves
• 1 stick lemon grass
• 3 cloves garlic
• 3 slices chopped ginger
• 1 deep fried boiled egg
• 300g cooked coconut rice

The Spices

• 2 Birdseye chillies
• 1 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp chilli powder
• 1 tsp turmeric
• 1 cinnamon stick
• 2 cloves

The Stock

• 4 tomatoes
• 150ml coconut milk
• 200ml chicken stock
• Salt to taste
• Handful of coriander

PREPARATION

1. Finely dice the onion and place in a small prep bowl

2. Finely chop the garlic, ginger and chillies and place in a separate bowl

3. Bash the lemongrass with the side of your clever to release the flavours and aromas

The Stock

4. Finely dice the tomatoes and place in a medium sized prep bowl

5. Finely chop the coriander and place in a small prep bowl

COOKING

6.Heat 1 tbsp of hot oil in a large saucepan. Sear the chicken for 3- 4 minutes on medium heat, after the skin has browned, remove the chicken from the sauce pan and set aside.

7. Add your spices and the lime leaves in the same saucepan and allow them to cook for 1 - 2 minutes until they become fragrant. - Now add the chopped onions, brown them for 5-6 minutes until fully soft. Add the finely chopped garlic, ginger, chilli, chilli powder and turmeric powder and stir well to combine them.

8. Add the lemongrass and the chopped tomatoes with a pinch of salt. Make sure you stir at this stage to create a homogeneous sauce. Season with a pinch of salt and a teaspoon of shrimp paste.

9. Add the coconut milk and bring to boil. Next add the chicken stock, allow to boil and add the chicken.

10. Lower the temperature and simmer for 20-30 minutes, until the chicken is tender.

11. Serve with coconut rice, slices of cucumber, the fried egg and a teaspoon of sambal.