To make the coconut milk, open the coconut, scoop out the flesh, break into pieces, and blend in a hand blender with the warm water. Pour the coconut puree through a sieve lined with a kitchen towel, squeeze well with a spoon and then discard. Set the squeezed coconut milk aside.
Once cooled, rinse and dry the chicken inside and out, cut into eight pieces and rub all over with salt. Peel and finely chop the onion and garlic. Grind the peppers finely. Heat the oil and fry the legs and wings of the chicken for about 10 minutes. Add the breast pieces and fry for 5 min. Add the onion and garlic and fry until translucent. Sprinkle the peppers and spices over the meat pieces and pour the coconut milk over it. Let everything boil once and steam with closed lid at low temperature for about 40 min.
Add the peas, let it boil again and cook for another 5 minutes. Serve with long-grain rice.
Preparation time: approx. 35 min. Cooking time: approx. 60 min.
Tip: Stock up on high-quality spices – it pays off!