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Ingredients : 1.5 kg
chicken tights
1 large
onion, chopped roughly
2 teaspoons
garlic, crushed
1 teaspoon
fresh ginger, grated
1/2 teaspoon
turmeric, ground
1/2 teaspoon
pepper, ground
2 teaspoons
cilantro, ground
1 teaspoon
salt
3 strips
lemon rind
2 cups
coconut milk
1 cup
water
2 teaspoons
grated palm sugar
Method :
Wash the chicken under cold water. Pat dry
with paper towels and remove any excess fat. Use a food processor to
blend the onion, ginger and garlic until smooth. Add some water if
necessary. Place the chicken, onion mixture and remaining ingredients in
a large pan and bring to the boil slowly. Reduce the heat and simmer for
45 minutes or until the chickn is tender, with the lid covered. Stir
occasionally. Once cooked, transfer the chicken to a plate and discard
the lemon rind. Bring the remaining sauce in the pan to the boil.
Increase to moderate heat and cook, uncovered until the sauce thickened,
stir occasionally. Place the chicken on an oiled grill tray and cook
under high heat, ensuring that both sides are browned. Remove the
chicken to a serving dish and pour the sauce over it before serving.
Alternatively, the sauce can be served separately.
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