Ingredients
- 750 gms Chicken skinless, boneless
- 2 large Onions chopped
- 1 tbsp ginger garlic, chopped
- 2 Green chillies (seeded and chopped)
- 1 Red chilli sliced
- 1 liter Water
- ½ tsp Turmeric powder
- Salt to taste
- ¼ tsp White pepper
- 1 tsp Vegetable oil
- 2 cup Thick coconut milk
- Fish sauce to taste
- 2 tbsp Fresh Coriander, chopped
Process
- Cut the chicken into bite-sized pieces and rub with salt and white pepper. Put into saucepan and cover with water, add turmeric and bring to the boil. Remove chicken pieces and reserve the stock.
- In the mortar, pound the onion, garlic, ginger and green chillies to a paste and then stir-fry in the wok for five minutes. Add the chicken pieces and fry for another two minutes.
- Now add the reserved stock and the coconut milk and simmer until the liquid is slightly thickened and oily. Flavor to taste with salt, then add chopped coriander and sliced red chillies and serve.
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