PREPARATION

1. Take a pan, add 15 grams coconut and dry roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender and blend it into a fine powder. Keep aside.
3. In a blender, add 80 grams onions, 20 grams ginger, 1 1/2 tablespoons garlic, 1 1/2 tablespoons galangal, 1 1/2 tablespoons turmeric, 2 tablespoons green chili, 1/4 teaspoon dried lemongrass, 80 milliliters water and blend it into a paste.
4. Heat 30 milliliters oil in a heavy skillet, add 1 lemongrass stick, 80 grams onions and fry till translucent or until it turns golden brown in color.
5. Then, add the blended paste in it and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 1 teaspoon salt, 1 teaspoon red chili and mix it well.
8. Now, add 560 grams boneless u.s. chicken and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 500 milliliters coconut milk and mix it well.
11. Add prepared coconut powder, 8 lemon leaves, 2 teaspoons chicken curry powder and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Remove it from heat.
14. Garnish with green chili.
15. Serve hot.