For the spice paste: 200g (7oz) onion, roughly chopped2 garlic cloves2½cm (1in) piece of ginger 2 lemongrass stalks, roughly chopped For cooking the chicken: 1 tsp black peppercorns, preferably Sarawak1 tsp white peppercorns, preferably Sarawak3 tbsp vegetable oil450g (1lb) tomatoes, cut into eighths300ml (10½oz) water5 laksa leaf stalks with leaves still attached (see Note) 100ml (scant ½ cup) coconut milk For the garnish: ½ handful picked laksa leaves or mint leaves½ handful freshly picked coriander leaves1 red onion, quartered then finely sliced into semicircles2 red chillies, finely sliced juice from ½ lime Method Step 1 In a bowl, marinate the chicken with salt.
https://www.bbc.com/travel/article/20231003-mandy-yins-sarawak-white-chicken#bbc