Chicken Mouli Recipe

Brush chicken fillets with oil then sauté in saucepan or wok with another tablespoon oil until fillets are lightly browned. In wok heat oil and fry puréed onions and sliced onions with ginger shreds. Add puréed galangal, lemon grass and turmeric and fry until aromatic. Add coconut cream and cook on low until oil separates. Add vinegar, sugar and salt then flour mixed with 1/4 cup warm water. Add chicken pieces and allow gravy to reduce. Season, garnish with chopped red and green chillis with side salad or sliced limes and Kiwi fruit which helps to cut the rich cream in the sauce. Serve with steamed rice or roti.