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Categories:
fryer chickens red chilies dried coconut coconut milk bananas onions Coriander garlic ground turmeric cumin lemon rind peanut oil Curry
Viewed: 81 - Published at: 3 years agoIngredients
- 1 (3 lb) fryer chickens
- 4 -6 red chilies
- 1/2 cup dried coconut
- 2 cups coconut milk (Use one tin or mix coconut powder)
- 2 bananas, mashed or finely chopped
- 2 onions, chopped
- 1 tablespoon coriander
- 4 cloves garlic, minced
- 1 teaspoon ground turmeric
- 2 teaspoons cumin
- 1 stalk fresh lemongrass (or use 2 strips lemon rind)
- 3 tablespoons peanut oil
- 1 -2 teaspoon prepared curry powder
- 2 teaspoons Laos powder (optional)
Method
- Cut up the chicken.
- Boil the chillies in a small amount of water for2 minutes.
- drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
- Do not leave it in the skillet as it will burn.
- Cool.
- Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
- If necessary add a tbsp of peanut oil.
- Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
- Add ground coconut, coconut milk, bananas, and stir well.
- Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.
