1 small fresh coconut
1 chicken broth cube
1/3 cup all-purpose flour
1/2 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
salt and black pepper to taste
1 1/2 kg chicken pieces
2 tablespoons olive oil
1/4 cup finely chopped green onions
1 cup milk
1 small fresh coconut
1 chicken broth cube
1/3 cup all-purpose flour
1/2 teaspoon freshly grated ginger or 1/4 teaspoon ground ginger
salt and black pepper to taste
1 1/2 kg chicken pieces
2 tablespoons olive oil
1/4 cup finely chopped green onions
1 cup milk
Drain the coconut water and reserve
Shred the coconut with a fine grater to obtain 3/4 cup
Add boiling water to the coconut water to obtain 1 cup
Pour over the grated coconut, add the chicken broth cube, and mix until dissolved
In a plastic bag, combine flour, ginger, salt, and black pepper to taste
Add the chicken pieces in batches of 2-3, and shake to coat evenly
Reserve any excess seasoned flour
Dredge the chicken pieces in olive oil for about 10-15 minutes
Add green onions for the last 5 minutes
Drain excess fat
Add the coconut mixture
Cook slowly over low heat for about 3-5 minutes
Add a little water to prevent the sauce from thickening too much
Mix the milk with any remaining seasoned flour and add to the pan
Cook until it starts to bubble, then serve for 4-6 people
