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Wash your rice and place in the rice cooker / stove to begin cooking.
Marinate your chicken in tumeric, paprika, salt, and olive oil.
In a large, shallow pan, heat some oil and fry the chicken skin side down until the skin has become crispy & is cooked most of the way through.
Remove the chicken from the pan, leaving the juices. Throw in the bashed lemon grass, galangal slices, garlic and ginger and saute for a few minutes before pouring in the entire tin of coconut milk.
Remove the lemongrass, place the chicken back in the sauce and simmer on a low heat until the chicken is cooked through.
When the rice has finished cooking, fluff it with a fork and stir in 1 teaspoon of coconut oil and the coriander.