3 tbsps olive oil
2 medium onions, finely chopped
4 spring onions, chopped
2 large cloves garlic, chopped
4 medium tomatoes, peeled, seeded
and chopped
1-2 hot chillies, seeded & chopped
salt and pepper
4 tbsps fresh coriander
2 x 2 1/2 lb chickens, quartered
1/2 lb finely ground almonds
1/2 lb dried shrimp, finely ground
1 1/4 pt thin coconut milk
1/4 pt thick coconut milk
1 tbsp rice flour
4 tbsps palm oil
3 tbsps lime or lemon juice
Instructions...
1) In a large pan heat the oil and saute onions, spring
onions, garli, tomatoes and chillies for 5 minutes.
Season to taste and stir in the lime juice and coriander.
Add the quartered chickens and cook covered for 30-35
minutes until tender.
2) With a slotted spoon transfer the chickens to a dish and
allow to cool.Skin and bone, then chop the meat coarsely.
3) Put the vegetables through a sieve pressing down hard to
extract all the liquid. Discard the solids and reseve
liquid.
4) In a saucepan combine the almonds, ground shrimp, thin
coconut milk and the reserved liquid. Bring to the boil
and simmer for 15 minutes. Add the thick coconut milk
and the rice flour mixed with a little water. Cook
uncovered, stirring often, until thickened.
5) Add the chicken peices and the palm oil and cook just
long enough to heat through, about 5 minutes. Serve with
rice flour pudding.
