chicken curry

material:

     1 whole free-range chicken (village) 800 gr, cut a 4
     1500 cc coconut milk
     2 tablespoons cooking oil, for sauteing

Seasonings:

     5 spring onions
     5 cloves garlic
     5 red chilies
15 grains of nutmeg
5 cm turmeric, crushed
1 stalk lemongrass, crushed
1 piece finger galangal, crushed
5 pieces kaffir lime leaves
3 bay leaves
salt and pepper to taste

How to Make:

     Saute chicken with all the spices until fragrant
     Pour the coconut milk, reduce heat. Cook until chicken is cooked, lift