Dry and Spicy Chicken Roast with Fresh Coconut

I'm an expat American living in France and teaching English as a second language. Currently working from home (by computer) due to Covid-19 and the dangers it poses. I've learned a lot about France and about cooking since I moved here in 2003.

A Slight Amount of Pre - Prep and You’re Sorted for an Easy-Peasy Chicken Curry for This Weekend!

For marination

400 gm boneless chicken, cut into small pieces

¼ cup fresh shredded coconut

1 teaspoon ginger-garlic mince

1 green chillies coarsely crushed

Juice of 1 lemon juice

1 tsp red chilli powder (optional)

½ teaspoon Crushed black peppercorns

1 tablespoon fennel and corainder seeds powder

½ teaspoon coriander powder

1 heaped teaspoon rice flour (optional)

Salt to taste

subheading: Other ingredients:

Whole spices: Cinnamon - ½ inch piece, Cardamon - 2 pods and Cloves -3 or 4

2 tbsps oil

8 to 10 curry leaves

1 to 2 dried red chilli

1 red large onion, sliced

1 cup tomato puree 200 ml of canned tomatoes, pureed

Coriander leaves to garnish

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