1
1) wash your rice and place in the rice cooker / stove to begin cooking.
2
2) marinade your chicken in tumeric, paprika, salt, and olive oil
3
3) in a large, shallow pan, hear some oil and fry the chicken skin side down until the skin has become crispy & is cooked most of the way through.
4
4) remove the chicken from the pan, leaving the juices. Throw in the bashed lemon grass, galangal slices, garlic and ginger and saute for a few minutes before pouring in the entire tin of coconut milk.
5
5) remove the lemongrass, place the chicken back in the sauce and simmer on a low heat until the chicken is cooked through.
6
6) when the rice has finished cooking, fluff it with a fork and stir in 1 teaspoon of coconut oil and the coriander.