Here's how
Preheat oven to moderate 180C. Trim chicken of excess fat and sinew. Toss chicken in flour, shake off excess.
1 Heat oil in heavy-based pan. Cook chicken quickly, in small batches, over medium-high heat until well browned. Drain on paper towels.
2 Heat extra oil in pan. Add onions, ginger, garlic, and sambal oelek, stir 1 minute or until fragrant. Add coconut cream, sauce, turmeric, sugar, juice and lemon grass, stir until heated through. Remove from heat.
3 Place chicken in large casserole dish. Pour sauce over chicken, bake in oven 45 minutes, or until chicken is tender. Serve sprinkled with chopped fresh coriander and spring onions.

Storage time: This recipe is best made close to serving.

Hint: Use lemon juice in place of lime juice if preferred. Fresh lemon grass is available from the greengrocer.

Source: Casseroles and Pies (Murdoch Books)