INGREDIENTS:
- 50 ml coconut milk
- 250 gm pounded desiccated coconut
- 3 kaffir lime leaves
- 2 turmeric leaves, sliced into thin narrow strips
- Salt to taste
- Sugar to taste
- 10 seedless red chilies
- 15 dried chilies. Soften in hot water & drain
- 15 peeled shallots
- 3 garlic cloves
- 8 candlenuts
- 8 sliced lemongrass
- 1 inch peeled ginger
- 1 ½ inch peeled fresh turmeric
- 3 kaffir lime leaves
- 10 bird’s eye chilies
To Make Ground Paste
- Place all paste ingredients in a mixture grinder and grind it in to a finely ground paste.
- To Cook Chicken
- In a wok, add in oil and stir-fry the paste. Let it simmer for about 2-3 minutes. Cover wok and avoid splatters.
- Then add in chicken, coconut milk and turmeric leaves. Mix well with gravy.
- Boil it for about 45 minutes or until chicken becomes tender and the gravy thickens.
- Now, wait till oil surfaces.
- Add roasted, pounded desiccated coconut and kaffir lime leaves.
- Season it with salt and sugar as per your taste.
- Let it simmer for some time and let the gravy thickens.
- Garnish this with finely sliced turmeric leaves.
Source: Rasoi Menu
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