Ingredients

1 whole	Chicken
8 tablespoons	groundnut oil
1 large	onion
2	garlic cloves
1 teaspoon	trassi
200 ml	water
1 dessertspoon	palm sugar
300 ml	coconut milk
4	kemiri nuts
1 teaspoon	coriander
1 teaspoon	cumin
1 teaspoon	laos powder
1/2 teaspoon	turmeric

Instructions

Divide the chicken into 4 equal portions, wash and dry.
Rub in pepper and salt.
Dice the onion and crush the garlic.

Crush or grate the kemiri nuts and mix with the
coriander, cumin, laos and turmeric. In a thick
bottomed pan, heat the oil and fry the chicken on all
sides to a golden color. Reduce the heat slightly and
add the onions and garlic, stir until the onion is cooked
and nicely browned. Add the bumbu