1 whole chicken, split
For the paste
4 cloves garlic
1 knob ginger
1 knob turmeric
4 long red chilies, roughly chopped
2 tbsp coriander seed
¼ cup coconut sugar
1 bunch fresh coriander, roughly chopped
1 bunch spring onions, roughly chopped
1 stalk lemongrass, finely sliced
1 tbsp extra virgin olive oil
1 ½ cups water
2 spring onions, finely sliced
Add ingredients for the paste into a food processor. While blitzing add oil until a paste forms.
Add oil to a hot pan over low heat and fry the curry paste. Once fried add water and stir through. Add the split chicken to the paste, skin side down. Place the lid on and cook for 15 minutes on each side.
Remove the lid and place in the oven at 180C with the grill on to caramelise the top.
Serve on a banana leaf with a side of rice and garnish with chopped spring onion