3 chicken drumsticks, skin removed
3 chicken thighs, skin removed bone in
1 onion, sliced
3cm piece of ginger, minced
1 tsp fresh turmeric, grated or 1 tsp. of turmeric powder
1 cinnamon stick
1 star anise
1 tbs chilli jam
270ml can of coconut milk
Desiccated coconut, toasted for garnish
Use three pieces of the skin and render in a heavy based sauté pot. Once the fat liquefies, remove the skin.
Add the onion and ginger and sauté until golden. Now add the whole cinnamon and star anise and cook for a minute before adding the chilli jam.
Cook for a further minute until fragrant and then add the coconut milk and water. Season with salt and place the chicken in the pot. Coat in the sauce, place the lid on and cook for 35 – 40 minutes or until the meat falls off the bone. Serve with rice and toasted desiccated coconut.