indonesian chicken and coconut curry

From 'Chicken Dishes' by Jeni Wright (Hamlyn New Cookery)

serves 4-6

1 small onion, chopped roughly
5cm piece of fresh root ginger, chopped roughly
2 galic cloves, chopped roughly
1 red or green chilli deseeded and chopped roughly
2 stems of lemon grass, lower part only, sliced
2 TBS rapeseed oil
1 tsp turmeric
1kg skinned and boned chicken thighs, cut into bite-sized pieces
250ml coconut milk
150ml water
salt
50g natural unsalted cashews or macadamia nuts (can be made without but not as nice)
50g desiccated coconut

Crush the onion, ginger, garlic, chilli and lemon grass to a paste (I guess thse could be whizzed in a blender).

Heat a wok or large deep frying pan until hot. Add the oil and heat over a moderate heat until hot but not smoking. Add teh chilli paste and stir-fry over a gentle heat for 1-2 minutes until fragrant.
Add the tumeric and stir-fry for 1-2 minutes then add teh chicken, coconut milk and water and bring to the boil over a moderate heat. Stir well to mix then lower the heat.
Cover and simmer gently, stirring frequently, for 40 minutes until the chicken is tender.

Meanwhile, finely chop the cashews or macadamia nuts, or pound them in a mortar and pestle, then place them in a small, heavy-bottomed frying pan with the desiccated coconut. Dry fry over a gentle heat for a few minutes, stirring and tossing the mixtureuntil it is toasted to a rich, nutty brown.

When the chicken is tender and the sauce is rich and thick add salt to taste.

Serve, on rice, with the toasted nut and coconut mixture on top.