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1
First, dry fry the dessicated coconut with turmeric, ground ginger, garlic powder, chilli flakes, salt and pepper until lightly browned (you can also toast it in the oven at 300u00b0F for 5-10mins but you have to watch it VERY carefully as it burns quickly; you may need to stir once or twice); set aside.
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2
Heat olive oil in a medium saucepan.
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3
Once hot, turn heat down to medium hot and saute onion, garlic, chopped chilli, ginger and lemongrass for 2 minutes.
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4
Stir in curry powder, mix well for another minute.
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5
Stir in chilli paste, stir fry until well-combined.
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6
Add curry leaves, stir fry until fragrant (about 1-2 minutes).
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7
Add about 1/2 - 1 cup of water and coconut milk.
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8
Simmer for 2-3 minutes.
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9
Add the chicken pieces and let cook over low heat for approximately 20 minutes, adding more water if you find it too dry.
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10
Add the evaporated milk to the curry, stir well.
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11
Add the vegetables and simmer for another 10 minutes.
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12
You may add some salt and pepper if desired (i usually add a good dash of black pepper).
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13
Finally, stir in the dessicated coconut (the mixture should be quite thick).
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14
Serve over hot coconut rice (nasi lemak), garnished with sliced cucumber.
