Blend the following ingredients to a paste with 125ml coconut milk:
4 shallots
2 cloves garlic
1 tbsp ground coriander
5-7 red chilies (seeded)
3cm ginger
1/2 tsp turmeric powder
salt to taste
2 tbsp lime juice

Method :
Split open the chicken from the breast and flatten it out like a butterfly. Discard loose skin and fat. Broil the chicken for 3 minutes on each side. Marinate the chicken in the blended paste for 15 minutes. Put the chicken in a large kuali (wok). Cook over moderate heat for 10 minutes uncovered. Then add the remaining coconut milk and the lemon grass. Bring to the boil and cook for 30 minutes, basting occasionally, till the chicken is tender and almost all the liquid has evaporated. Serve warm.