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1 (4 lb.) chicken
1 can coconut milk (16 oz.)
1 tsp. coriander
1/2 garlic clove
1 med. onion
1/2 tbsp. dried shrimp
(or 1 flat tsp. shrimp paste)
Hot sauce (Sambal Oelek - pepper paste with garlic), to taste
Salt & pepper
1 tsp. turmeric
1 ground macadamia nuts
1 1/2 tbsp. vegetable oil
3 lg. bay leaves
1 tbsp. sugar

Caution: Need vented kitchen, due to strong aromas! Wash, drain and cut up chicken and place in pot large enough to hold chicken and also has a cover. Mince garlic, onion and dried shrimp. If shrimp paste is available, do not use dried shrimp.

Heat oil in pan (medium) and saute the garlic, onion and dried shrimp. Immediately follow with macadamia nut, coriander and turmeric. Add hot sauce, chicken, coconut milk, bay leaves and sugar; stir together. Add water to just cover chicken and add salt and pepper. Cover until it starts to boil and then open cover and simmer until sauce thickens. Adjust salt, pepper and hot sauce to taste.

Serves 4-8.

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