Nasi padang

Instructions

1. Cook the rice in water or in a rice cooker, using your usual method.
2. Blend the lemongrass, galangal, garlic, shallots, chillies and ginger finely to make the spice paste.
3. Fry the paste in the oil over medium heat for 5 minutes, until fragrant.
4. Add the chicken and brown it for 5 minutes on all sides.
5. Pour in the coconut milk, curry powder, bay leaves, salt and sugar.
6. Simmer gently for 35 minutes, until the chicken is tender and the sauce has reduced.
7. Plate the rice, the chicken in sauce and the accompaniments, then serve.