Serves 4

2 tablespoons oil

4 chicken marylands

1 medium onion, finely chopped

1 clove garlic, crushed

1 tablespoon finely chopped fresh lemon grass

2 tablespoons ground coriander

1 tablespoon ground cumin

1 teaspoon ground cardamom

½ teaspoon ground cloves

½ teaspoon chilli powder

2 x 400 ml cans coconut cream

1 tablespoon light soy sauce

¼ cup chopped fresh coriander

Heat oil in large saucepan, add chicken, cook over high heat for about 5 minutes or until chicken is browned all over, turning frequently.  Remove chicken from pan.

Add onion to pan, stir over medium heat for about 3 minutes or until onion is soft. Stir in garlic, lemon grass, ground coriander, cumin, cardamom, cloves and chilli powder, stir over medium heat further minute. 

Add chicken to pan, turn chicken to coat with spice mixture.  Stir in coconut cream and sauce, bring to boil, reduce heat, cover, and simmer for about 15 minutes or until tender.

Remove chicken from sauce, cook chicken under hot grill until crisp and browned all over. Boil sauce, uncovered, until reduced by a third, stir in fresh coriander; mix well.  Serve sauce over chicken