2.5cm (1 inch) piece of fresh root ginger,
peeled and thinly sliced
1 tsp salt
75g (3 oz) creamed coconut, melted in
450ml (3/4 pint) hot water
4 skinless chicken thighs and 4 chicken
legs
3 tbsp lime juice
Method :
Heat the oil in a saucepan. Add the onions and fry gently for 3 minutes,
but do not let them color. Add the chilies, ginger and salt. Stir well,
then pour in the coconut mixture.
Add the
chicken and simmer gently for 30 minutes, or until cooked through. Stir
occasionally and if there is any hint of the sauce catching, add a
little water.
When ready, remove from the heat, stir in the lime juice and serve
immediately.
