Preparation

Sauté the chopped onion, parsley, garlic and olive oil. When the onion is very blond, everything goes through the dowel. Add to this sauce the curry powder, the tomato sauce, the flour undone in a little water, the piripiri, salt and pepper.
Bring to a low heat for an hour, stirring to keep from getting caught, and gradually add the coconut water.
If the coconut has little water, the pulp is thinned, put in a strainer and poured hot water over it - this way you get a milky water that is added to the curry sauce.
After the sauce is ready and very thick, it is added to the chicken, which in part was stewed cut into pieces and allowed to be refined well.
Boil everything for some more time and serve it with white rice very loose to accompany.

Ingredients

  • 1 chicken
  • 3 large onions
  • chopped parsley (q.s.)
  • 1 clove of garlic
  • 3 dl of olive oil
  • 2 tablespoons of curry powder
  • 1 tablespoon of flour
  • 2 tablespoons of tomato sauce
  • salt, pepper and chilli (q.b.)
  • 1 coconut.