Roasted Curry Seasoned Chicken

Ingredients:

• 1 chicken, cut in 4 or 8 (even better an indigenous poultry)
• 500 cc thick coconut milk
• 500 cc thin coconut milk
• 3 pieces bay leaves
• 2 lemon grass, crushed
• 1 finger joint galangal, crushed
• 1 finger joint ginger, crushed
• 3 sheets lime leaves
• 2 tablespoons cooking oil

Subtle Spices:

• 6 onions
• 3 cloves garlic
• 1 tablespoon toasted coriander
• 5 grains toasted pecan
• 1 tablespoon salt (or to taste)

Directions:

1. Heat the cooking oil to saute the subtle spices, bay leaves, lemon grass, galangal, ginger, and lime leaves until fragrant.
2. Add the chicken, stir until well blended.
3. Pour thin coconut milk. Bring to a boil while stirring frequently to avoid the coconut to be broken .
4. After the thin coconut milk is almost gone, pour thick coconut milk slowly. Stirring gently until the chicken is cooked through and the spices well absorbed.
5. Finally, roast the cooked chicken in a baking dish for about l0 minutes. Lift them up and sprinkle with fried shallots.