Coconut is readily available and inexpensive in Bali, so almost any type of meat or seafood is cooked in coconut-milk gravy; this chicken dish is particularly good.

INGREDIENTS :
2 tbsp coconut oil
1 cup chicken spice paste
1 stalk lemon grass, bruised
1 salam leaf
600 g chicken boneless, cubed
1 tsp salt
½ tsp black peppercorns, crushed
1 ½ cups chicken stock
1 ½ cups coconut milk, light
Fried shallots to garnish

PREPARATIONS :
Heat oil in heavy saucepan. Add spice paste and sauté for 2 minutes over low heat. Add lemon grass, salam leaf and chicken pieces and continue to sauté for 2 minutes. Season with salt and pepper.
Pour in chicken stock, bring to boil and simmer for one minute. Add coconut milk, bring to boil, and simmer until chicken is cooked and sauce thickens. If sauce becomes too thick, add a little chicken stock. Serve with Nasi Kuning or steamed rice.

Helpful hints:
Do not cover the pan during cooking, this to prevent the coconut milk from curdling. If you are worried about cholesterol, discard the chicken skin before cooking.