Spice Mix Ingredients: coriander seeds, cumin seeds, ground almonds, fennel seeds, turmeric, chillies, sugar, salt, lime leaves, black pepper, cinnamon, cloves

Allergens: see ingredients in bold

Ingredients:

• 1 packet Indonesian Aceh curry mix (recipe card included!)

• 2 tbsp groundnut oil (if you have it, otherwise vegetable oil is fine)

• 700g/1.5lb chicken, cut into strips

• 300ml/1/2 pint ‘secret sauce’

• 400ml can of coconut milk

• 1 tbsp light soy sauce

• 1 stalk fresh lemongrass, bruised and with the ends removed

• Juice ½ lime

• Handful of fresh coriander

Recipe:

1. Heat 2 tbsp oil and fry the spice mix until fragrant.

2. Add your ‘secret sauce’, soy sauce, lemongrass and coconut, bring to the boil and simmer for at least an hour. Add a further 120ml water if it is very thick.

3. Add the lime juice to taste. It should have a bit of a tang.

4. Fry the chicken in the remaining oil for a couple of minutes. Add it to the liquid 10 minutes before serving.

5. Serve with rice and sprinkled with the coriander.

Cook's Notes:

• To turn this into a vegetarian recipe: Prepare the sauce as far as No.3., then add your choice of vegetables. We suggest a red pepper, new potatoes, butternut squash, green beans and chickpeas.

• Also lovely with fish or prawns: add as for the chicken.

• See our recipe for a goat or lamb curry: Gulai Kambing Aceh.