Devil Chicken

INGREDIENTS:
1kg chicken thighs (whole)
4 fresh red chillies (chopped)
8 dried red chillies (soaked)
1/2 large onion (chopped)
40g fresh ginger (chopped)
1 lemon grass stalk (chopped)
4 cloves garlic (chopped)
2 tablespoons vinegar
2/3 cup coconut milk
1/4 cup coconut milk (mixed with 3/4 cup water)
2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons mustard powder
pepper
1/3 cup vegetable oil


To make the paste:
In a food processor or with a hand blender. Blend till very smooth the fresh and dried chillies, onion, garlic, ginger and lemon grass.
Season the chicken with a little of the salt and some pepper. Heat the oil in a wok until just hot. Add the paste mix and fry over a moderate heat for 3-4 minutes adding a little of the diluted coconut milk during this time until the oil separates slightly. Now add the mustard powder, sugar, vinegar and salt and then the remaining diluted coconut milk. Bring this to the boil then add the chicken pieces. Once this begins to boil again, reduce the heat to low and cover. Gently simmer the chicken for 10 minutes, then add the remaining coconut milk and 1 cup of water. Simmer uncovered for 40 minutes stirring occasionally. The oil will separate then you can skim a little off before you eat it, or it’s not there by stirring it in.