Chicken with Lemongrass and Coconut Milk

This is a new recipe that I tried out yesterday. It requires deep-frying of chicken pieces first, and then cook them in spices and coconut milk. It may be a cholesterol-laden dish, but it's flavorful and extremely delicious. I guess the occasional indulgence in such dishes won't do any harm. ;-)

Chicken with Lemongrass and Coconut Milk Recipe
From Famous Cuisine Magazine, Issue 54

Ingredients:
6 pcs of chicken drumsticks and 6 pcs of thighs
2 stalks curry leaves
250ml thick coconut milk

Marinade:
3 tbs curry powder
1 tsp salt
1 tsp sugar
2 tbs corn flour
1 egg

Seasoning:
1 tsp salt
1 tsp sugar
white and black pepper, to taste

Spices:
4 stems lemongrass
6 shallots
6 garlic cloves
1 medium size chilli (optional)
2cm fresh galangal
2cm fresh turmeric

Method:
1) Season chicken pieces with marinade, and marinate for 30 minutes. Deep fry until golden in color, dish out.
2) Using mortar and pestle, or a blender, pound the spices until it turns into paste.
3) Heat up 3 tablespoons of oil in a wok, stir-fry spice paste over medium heat until fragrant. Add in curry leaves, seasoning and fried chicken pieces. Toss well.
4) Add coconut milk, bring to a boil, simmer until gravy is thickened. Dish out, serve.