This is one very simple dish that everyone can do. Just season your chicken pieces with cajun seasoning powder than you can find in any supermarket and grill or roast at high heat. 30 mins give you well cooked chicken. If you want the flesh to just peel off from the bones, grill under slightly lower heat for 1 hour.
Green curry paste is not easy or convenient to prepare, so I would normally just buy the ready-mixed paste. What makes it taste better than the average green curry chicken made from ready-mixed paste is the addition of basil leaves, carrots, oyster mushroom and fish sauce.
This dish takes a bit more effort. First, you would marinate the chicken pieces with salt, pepper and turmeric powder. Wait for about 30 mins, then fry in cooking oil till the chicken pieces are brown. Set it aside.
While the chicken is frying (keep an eye on it), prepare the paste which is made up of lemongrass, ginger, garlic and shallots. Blend everything together in blender. I normally leave the galangal out of the blender and just use slices of it.
Fry the paste in oil until it is fragrant. Add chicken and water, some salt, sugar and and sambal chilli sauce. The nasi lemak kind of chilli sauce works best for me. Boil until the liquid thickens and you’re done.