Chicken with Sambal

Remove the skin from the chicken legs if desired, rinse briefly, cut at the joint and pat dry thoroughly.

Peel and finely dice the onion. Peel and finely dice the ginger. Wash and trim the lemongrass, then finely chop only the tender lower part.

Finely grind the macadamia or cashew nuts.

Mix the onion, ginger, lemongrass, nuts, turmeric, sugar and 1 tsp Sambal Oelek into a spice mixture.

Heat a wok or heavy pan until hot, add the oil and briefly stir-fry the spice mixture. Add the chicken pieces and brown slowly over medium heat, turning frequently, until they are coated all over with the mixture.

Pour in the coconut milk, bring to a boil and simmer with the lid half-covered over low heat for 40–45 minutes, stirring occasionally.

Season the sauce with salt, the remaining Sambal Oelek and 1–2 tbsp lime juice.

Wash the coriander, shake dry, pick off the leaves and sprinkle them over the dish before serving.