Chicken Coconut Milk Curry

Ingredients:

1 (1.5kg) chicken, cut into medium sized pieces
½ medium sized onion, cut into thin wedge shaped slices
1 green chilli, slash
1 red chilli, slash
salt to taste
4 sprigs big coriander leaves (optional), cut into pieces
¾ cup water
10 slightly heaped tbsp meat curry powder
1 pc ginger, size of walnut, grind to a fine paste
4 cloves garlic, grind to a fine paste
In a big bowl, combine chicken with all the above ingredients

for frying:
½ onion, cut into thin slices
1 stick (4cm) cinnamon
3 cardamoms
3 cloves

8 tbsp cooking oil
3½ cups water
10 small potatoes, peel and use whole
1 cup grated coconut (optional), add ½ cup water and extract equal amount of milk


Method:

Heat oil, add ingredients for frying and fry till fragrant. Add chicken and fry till fregrant, then add water and potatoes and bring to the boil. Reduce heat and simmer. When potatoes are half cooked, add coconut milk and bring to the boil. Reduce heat and simmer until potatoes are cooked.