Ingredients:
• 1.5 to 2 pounds – Chicken pieces (650-900 grams)
• 3.5 cups – Coconut Milk
• 5 to 6 – green onions, trimmed to about 6 inches (7 or 8 cm each)
• 2 tsp – whole dried all spice berries
• 2 tbsp – fresh Thyme leaves (or 2 tsp dried)
• 2 inch piece – ginger, peeled
• 6 Cloves – Garlic
• 4 – Ripe Habanera or Scotch Bonnet chillies (or regular hot chillies)
• 1/2 Lime – Juice
• Salt to taste
Method:
- Grind the green onions, all spices, thyme, ginger, garlic, and chillies to a smooth paste.
- Add some of the coconut milk if you need to.
- Put half of the coconut milk in a pan and boil it until it is reduced by about half.
- Add the ground paste and cook over medium-high heat, stirring until the raw smell is gone.
- Add the remaining coconut milk and bring to a boil.
- Add chicken and salt and bring to a boil again, stirring constantly.
- Reduce heat and simmer uncovered until the chicken is tender and the sauce is at the desired thickness.
- It should not be too thin but not too thick either.
- Stir in the lime juice and remove from heat.
- Serve over plain white rice.
Recipe courtesy of Sify Bawarchi