2 bulb Garlic, minced
8 Onions, chopped
1 cup Olive oil
10 Whole chicken, cut up
2 #10 can Coconut milk, divided
3 Tbl. Ground black pepper
1 Tbl. Salt
1/4 cup Fresh ginger, grated
1/2 cup Vinegar
2 whole dried chili
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In a soup pot, saute garlic and onion in
olive oil. Add
chicken , 1 can coconut milk, black
pepper,
salt, ginger and vinegar. Bring to
a boil
and simmer uncovered until chicken
is very
tender,about 1 hour. Add chili (optional
to taste) to make dish hot and spicy.
Add
remaining coconut milk, stir and simmer
2
to 3 minutes until sauce is thick.
Serve over hot rice.
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