Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken legs or chicken breasts
                        ***FOR THE PASTE***
  40      grams         ginger
  40      grams         onion
  40      grams         garlic
  20      grams         fresh turmeric
  20      grams         candlenut *
                        salt and pepper to taste
  40      grams         chile paste
  40      milliliters   oil
   2      slices        asam -- (or substitute
                        -- tamarind)
   2 1/2  cm            galangal -- (or substitute
                        -- ginger)
   2 1/2  cm            lemon grass
   2                    lemon leaves
   1                    turmeric leaf
 400      milliliter    chicken stock

Preparation:

* -- Or substitute with a paste made from equal parts of cashew nut and charmagar. To marinate the chicken: GRIND the ginger, onion, garlic, fresh turmeric, candlenut, salt and pepper to a paste. Add the chile paste and mix well. Apply the paste to the chicken and keep at least two hours in a deep freeze. Grill until cooked and evenly browned on both sides. Keep aside. To prepare the curry: Heat a little oil in a wok. Add the remaining paste and all the remaining ingredients, except the coconut cream, and simmer for 15 minutes. Add the chicken stock, salt, pepper and coconut cream. Let it simmer on low heat for about 30 minutes. When the gravy turns slightly thick, pour over the grilled chicken. Serve hot, garnished with the fried onion.