Clean the chicken, prepare it and divide it into twelve parts. Chop the garlic, shallots, ginger, galangal and lemongrass and grind together with the dried peppers, curry and turmeric. Stir through with a tiny bit of cold water until you have a thick smooth mixture. Heat the oil in the frying pan and roast the spice mixture for 5 min while stirring, then add the chicken pieces. Continue to cook for 5 min, stirring frequently, then pour in the coconut milk, add the chopped peanuts, sugar and the juice of one lemon, season with salt and freshly ground black pepper. Allow to boil, then reduce the temperature and simmer gently until the chicken is tender.
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