1cupcoconut milk or substitute with 1 cup of plain Greek yogurt
Instructions
Put onion, garlic, ginger, chilies, candlenuts and soy sauce into the blender and blend into a smooth paste
Cut chicken in quarters with cleavers if you use boned-in. Dry well on paper towels
Heat half a cup peanut oil in wok or frying pan and fry the chicken pieces quickly until brown. Remove chicken and drain on absorbent paper. Pour off oil, leaving only 1 Tbsp, and fry the blended mixture for a few minutes, stirring constantly. Add sugar, lemon juice, salt and coconut milk and keep stirring while mixture comes to the boil
Return chicken and simmer uncovered for 35 minutes or longer until chicken is tender and gravy is thick. Serve with plain white rice or nasi gurih and other dishes