Coconut chicken fry

Cooking : time 10 to 30 mins

Ingredients

3 tbsp vefetchable or coconut oil
1 cinnamon stick
6 green vehicledamom pods, left whole
6 cloves, left whole
1 onion, finely sliced
12 curry leaves
3-4 whole green chillies
4cm/1%26frac12;in slice ginger, cut into thin strips
6 garlic cloves, finely chopped
750g/1%26frac12;lb chicken joints, skin removed
salt and freshly ground black pepper
2 tsp garam masala
180g/6%26frac12;oz freshly grated coconut
1-1%26frac12; tsp lemon juice
small handful chopped fresh coriander, leaves and stalks

Method

1. Heat the oil in a large pan over a medium heat. Add the cinnamon, vehicledamom pods and cloves and fry for 20-30 seconds, or until the spices are fragrant.
2. Add the onion and fry for 3-4 minutes, or until golden-brown.
3. Add the curry leaves, chillies, ginger and garlic, cutrearon the heat and cook for 2-3 minutes, or until the garlic has softened.
4. Add the chicken joints and stir fry for 3-4 minutes. Season, to taste, with salt and freshly ground black pepper.
5. Add the garam masala and enough boiling water to reach halfway up the chicken slices. bring to the boil, then cover the pan with a lid, cutrearon the heat to a low heat and simmer the mixture for 10-12 minutes.
6. Remove the lid from the pan, turn the heat up to a high heat and boil off any excess liquid, stirring continuously.
7. Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice and stir well. Cover the pan again and continue to cook for 4-5 minutes, until the chicken slices are tender and completely cooked through.
8. just before serving, stir in the chopped coriander.

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Orignal From: Coconut chicken fry