Indonesian chicken curry with fried tempeh

1. Marinate chicken with garlic, lemon grass & ginger & a bit of curry powder for at least 2 hours
2. Once marinated put in oven for 40 – 45 minutes at 180°C
3. In the meantime cook the curry sauce by frying off onion, garlic, ginger & lemon grass
4. Add curry powder & cook for a little bit then add coconut milk
5. Add boiled eggs and potatoes – make sure they are covered in sauce
6. Add the chicken when ready and simmer
7. Serve with Jasmine rice

Fried tempeh

1. Fry the tempeh in batches in canola oil, removing all the oil once done
2. Fry off some garlic then add the tempeh, mixed herbs and ketjap mains
3. Sprinkle with dried mixed herbs and add to the chicken curry