Chicken curry with mango and coconut

Ingredients

• 1 kg of goat meat, cut into pieces
• 1/2 cup of coconut oil
• 1 ripe coconut
• pepper, cilantro, cloves, cumin, nutmeg and manjistha, to taste
• Ginger, chili, garlic, and salt, to taste
• Shallots and onions, to taste
• lemongrass, galangal, ginger, and turmeric, ground

Cut the meat into pieces about the size of a finger, then rinse and drain it.

Shred the coconut: reserve half for coconut milk, and grill the other half until it is almost dry, then finely chop it.

Dry-roast the dry spices (pepper, cilantro, cloves, cumin, nutmeg, and manis jangan), then grind them into a fine powder.

Finely chop the ginger, turmeric, salt, and garlic, then fry them until they are cooked.

Finely chop the shallots and onions, then sauté them until they are golden brown.

Add the crushed lemongrass, galangal, ginger, and turmeric, spice powder, prepared paste, and grilled coconut, then the meat.

Pour the coconut milk and cook, stirring constantly, until the meat is tender and the sauce has thickened.