This is delicious served with rice steamed with lemon grass, and green beans cooked in a spicy sauce.
2 teaspoons cumin seeds
2″ (5 cm) stick cinnamon, broken up
2 teaspoons coriander seeds
1 teaspoon galangal (optional, not always readily available)
6 tablespoons freshly-grated coconut
3 oz (75 g) flaked almonds
2 onions, diced
2 cloves garlic, crushed
1 tablespoon vegetable oil
3 skinned and boned chicken breasts, sliced
1 tablespoon flour 1 pint (450 ml) boiling water
Dry roast the cumin, cinnamon, galangal and coriander seeds in a frying or grill pan. When browned, grind with a pestle and mortar. Lightly brown the coconut in a dry pan, then dry roast the almonds, keeping them all separate. Saute the onion and garlic in the oil until well softened. Stir in the spices, coconut and chicken. Stir in the flour to stabilize the sauce, then add the water and cook until reduced and thickened and the chicken is tender, which will depend on how finely it is sliced or shredded. Stir in the almonds just before serving.