1 To brown the chicken: Pan fry the chicken until golden brown, remove and set aside.

2 To fry the remaining ingredients: Cook the shallots, ginger, chillies, lemongrass, galangal, garlic and turmeric in the pan for about five minutes to release the flavours. Add the pan-fried chicken.

3 Finally, add the coconut milk and chicken stock. Season and add the shredded kaffir lime leaves. Cook until the chicken is tender.