Ingredients:

• 1/2 kg – Chicken
• 250 ml – thick Coconut Milk
• 2 – Turmeric leaves (shredded)
• 1/2 tbsp – Brown sugar
• Salt to taste
• To pound into a paste:
• 4 – dried chillies (soak in water)
• 4 – Shallots
• 1 tbsp – Coriander seeds
• 1 tbsp – Cumin seeds
• 1 tbsp – Fennel seeds
• 2 Cloves – Garlic
• 1 cm Ginger
• 1 cm Galangal
• 2 – Lemon grass

Method:

1. Boil the chicken and shred into pieces.
2. Heat a wok, combine coconut milk and the pounded ingredients and leave it to simmer gently.
3. Once oil separates from the gravy, add in shredded chicken, sugar, and salt.
4. Stir and cook until dish is really dried.
5. Add in turmeric leaves and dish out in a nice bowl.
6. Serve with rice.

Recipe courtesy of Sify Bawarchi