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- Add 1/2 cup water to the grated coconut; mix and squeeze out to obtain thick coconut milk.
- Add 3 cups remaining water to the residue and squeeze to obtain thin coconut milk. Set aside.
- Heat oil in a deep saucepan and fry ground spices (A) and (B) until fragrant. Add in chicken and pour in 1½ cups thin coconut milk. Simmer and cook over low heat for 1520 minutes adding thin coconut milk slowly until finished.
- Add potatoes and tomatoes and continue to cook until meat is cooked and potatoes turn tender. Pour in thick coconut milk and bring to a boil till the oil floats to the top. Season to taste.