Chicken In Coconut Sauce
|Fresh coconut meat||2⁄3 (In Small Pieces)|
|Fresh ginger root||2 Inch, peeled|
|Garlic||4 Clove (20 gm), peeled|
|Lemon juice||2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Chickens||5 Pound, cut through the bones into small pieces (2 Chickens, About 2 1/2 Pounds Each)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, cut into quarters|
|Freshly ground black pepper||2 Teaspoon|
Coarsely puree the coconut, chiles, ginger, garlic, lemon juice, salt, and 1/2 cup water in a food processor or blender.
Place the chicken pieces in a large saucepan with the oil, onions, pepper, 1 cup water, and coconut puree.
Bring the liquid to a boil, then lower the heat and simmer gently for 1 hour, until the meat is tender.
Correct the seasoning and serve with plain boiled rice.