Turmeric chicken

2 tbspn Spice Bazaar Laksa
2 tbspn olive oil
1.5 kg chicken pieces (use thigh fillets if you prefer)
415g coconut milk

1. Fry Spice Bazaar Laksa in olive oil for a few seconds to release the aroma. Don't brown or burn it.
2. Add chicken and mix thoroughly to coat. Pour in the contents of a 415g can of coconut milk. Stir and simmer slowly for 20-30 minutes or until chicken is cooked thoroughly.
3. Serve with steamed vegetables and rice.