Green Chili Chicken

Initially I wanted to cook rendang but it is time consuming so I ended up with this dish instead. I used thin coconut milk & let it boiled until the liquid is halved and the natural oil from the chicken added nice flavour to the thin gravy.

INGREDIENTS:
1/2 Chicken - cut to smaller pieces
5 Green Chilies*
10 Shallots*
1" Ginger*
2 Lemongrass* (* blended)
1 bowl Coconut Milk
1 tsp Turmeric Powder
Salt

METHOD:
1. Place all ingredients in a wok & cook until almost dried up.
Stir frequently.

2. Serve with white rice.