Thai Coconut Chicken

Thai Coconut Chicken

Ingredients

• 300 grams chicken boneless
• 1 capsicum
• 1 onion
• 1 spring onion
• Few curry leaves
• 4 to 5 whole red chilies
• 3 to 4 green chilies
• ½ cup coconut milk
• Few leaves of fresh coriander
• 5 cloves of garlic
• 1 cup water
• 1 tbsp corn flour
• ½ tsp black pepper
• 4 tbsp oil
• 2 tbsp Worchester sauce
• Salt to taste

Method

1. Slice 300 grams chicken. Chop 3 to 4 green chilies, 1 capsicum and 1 onion into dices. In a wok, sauté 5 cloves of garlic in hot oil. Then add 4 to 5 whole red chilies and few curry leaves. When garlic is a nice golden brown, add chicken and stir for 3 to 4 minutes. 
2. Then add all vegetables, 2 tbsp Worchester sauce, ½ tsp black pepper, salt to taste and ½ cup coconut milk. Cook it for some while and add 1 cup of water. 
3. When mixture begins to boil, thicken it with 1 tbsp corn flour. Garnish Thai Coconut Chicken with fresh coriander and serve.