Ingredients
500 grams chicken,
300ml coconut milk,
4 pepper corns,
2 tablespoons chopped coriander,
2 tablespoons lemon juice,
½ tablespoon fish sauce,
2 shredded lime leaves,
½ lime peel,
1 finely chopped green chilly,
2 cms ginger,
3 coriander roots,
1 tablespoon oil
salt to taste.
Preparation time
55 minutes
Serves
2
HOW TO PREPARE
In a blender add the ginger, pepper corns and coriander roots. Now take a frying pan and pour the oil. Bring to heat and add the freshly ground paste. Then add the green chillies, coconut milk (Tenga paal), lime peel and lime leaves. Sauté this for a while till the milk begins to boil. Put in the chicken pieces. Cover and cook till the chicken is tender and the gravy has thickened. This will take about forty minutes. Then pour in the fish sauce, lime juice and sprinkle salt to taste. Mix everything well and then remove from flame. Garnish with coriander leaves and serve
