1 Small chicken, cut into pieces
2 cups fresh coconut milk (or 200 ml thick coconut milk and 200 ml water)
Shallots, garlic, galangal, lemongrass, cumin, salt, pepper, coriander
Boil chicken. Allow 2 cups of broth to remain in the pot.
Fry the grinded spices with 2 spoons of vegetable oil.
Add the spices into the boiled chicken; turn to low heat until it is tender.
Add the coconut milk, stir, continue simmer to enhance flavor.
Serve your white chicken curry while hot.
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