Chicken in Coconut Cream Sauce

Rinse chickens, pat dry, cut into bit-size pieces, and season with some salt.

Grease a roasting pan and arrange the chicken pieces in it, and put it in a preheated oven at 375°F for half an hour.

Grind the shallot, garlic, nuts, and coriander to a fine paste using a blender.

Fry the paste in preheated canola oil over medium-high heat for till become brown.

Remove chicken from fire, coat it well with the mixture of the sauce of ginger, lemongrass, lime zest, salam leaves, sugar, coconut milk, and salt.

Bring chicken mixture to a boil and then reduce heat and leave it to simmer for half an hour.

When the sauce becomes thick, stir for 5 minutes and then remove the chickens from fire.

Discard the lemongrass stalks and serve the chicken pieces coated with coconut sauce with rice.