Roast the chicken cut into pieces in a frying pan.
Chop the onions, garlic and parsley, roast separately in oil until the onions are translucent. Now strain the whole.
Add the paradeis pulp, piri, curry salt, pepper, piri and the flour dissolved in water and stir gently.
Stir repeatedly, gradually adding the coconut milk. (If there is not enough milk, grate the coconut, put it in a sieve and pour hot water over it. ) Add the chicken pieces and simmer a little more.
Serve with long grain rice.
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