A fiery south indian curry with toasted coconut, flyffy rice and a refreshing onion chutney
In a large wok over a medium heat, toast the coconut until it is golden brown and charred in places. Remove and put to one side.
Add the whole spices and toss for about 2 min over a moderate heat, until fragrant. Transfer to a pestle and mortar and grind until fine.
Peel the shallot, garlic and ginger. De-seed and roughly chop the chilli.
Puree the shallot in the food processor and remove.
Place the ginger, chilli, garlic and water and toasted coconut in the food processor and blend until you have a smooth paste.
Dice the chicken into 2cm dice.
Heat a large wok over a medium heat, add the oil followed by the shallot. Cook for approx 5 min or until completely soft and starting to brown.
Add the spices and the garlic-ginger-coconut paste and stir. Reduce the heat to moderate, add the chicken . Continue to cook, stirring for a few minutes before adding the chicken stock. Bring to the boil then cover and cook gently until the chicken is cooked through.
To make the chutney, peel and slice the onion very finely. Juice the lemon into a large bowl. Add the onion, paprika and cayenne and mix well.
Serve in deep bowls with some steamed rice and top with the fresh onion chutney.
«You can, also, use fresh coconut which you will need to grate and toast ( for a little bit longer)»