Chicken rendang

Place all the ingredients for the paste into a food processor, except the coconut cream, fish sauce and palm sugar. Grind to a paste.

Transfer to a pan and cook over a low heat for 3 hours.

Add the coconut cream and season to taste with a little fish sauce and palm sugar.

For the poaching liquor, put the stock, coconut cream, onion, lemon grass, lime leaves, Thai basil stalks, white peppercorns, cassia bark and cardamom into a pan and bring to the boil.

Divide the liquor between two clean saucepans.

Add the chicken to one of the pans and cook for about 8-9 minutes, until tender.

Add the potatoes to the other pan and cook until soft.

Stir the cooked chicken and potatoes into the paste mixture and swirl the warm coconut cream over. Garnish with fried curry leaves and chopped coriander; serve immediately.