A great pasta dish for any occasion:
Divide chicken into 8-10 pieces. Heat oil in a large saucepan and saute onion until soft.
Add coconut, chilies, garlic and turmeric. Heat for one minute, stirring.
Add lemongrass, cumin, coriander, curry leaves and coconut milk. Mix well.
Turn chicken pieces in the sauce to the other side. Simmer gently without lid for 45-60 min until sauce is creamy. Serve with Indian vermicelli.
Note: To keep a little bit of a different flavor, toast the cocosette in a frying pan first. (Don’t burn it!)
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