Opor Ayam (Indonesian Coconut Chicken Curry)

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1. 1Step 1: Peel and roughly chop the shallots, galangal, ginger and garlic. Chop the galangal smaller as it is firm and harder to break up.
2. 2Step 2: Place the chopped shallots, galangal, ginger and garlic in a small food processor or blender with the macadamia/candlenuts, coriander, pepper and salt. Blend well to form a relatively smooth paste; a bit chunky is fine but no big bits. Scrape down and re-blend a couple times if needed.
3. 3Step 3: Warm the oil in a medium-large heavy based pot or pan (or Dutch oven) over medium heat and add the spice paste. Cook for around 2-3 minutes until the paste becomes aromatic and the shallots are softening. Stir regularly to avoid burning.
4. 4Step 4: As the paste cooks, cut the lemongrass stem in half and roughly bash to help break it up. Once the paste is aromatic, add the lemongrass and lime leaves. Cook a minute.
5. 5Step 5: Add the chicken and cook for a few minutes, turning regularly, so the chicken gently cooks and is no longer pink. Do not brown or crisp it, just no longer clearly raw on the outside.
6. 6Step 6: Add the coconut milk and water - you may not need all the water, just enough to just about cover the chicken. Stir to mix everything through then press the chicken under the liquid. Cover and bring the mixture to a simmer, then reduce the heat and cook for around 30 minutes until the chicken is cooked through.
7. 7Step 7: Serve over rice or rice cakes, and top with some crispy caramelized onions.