The use of desiccated coconut is very popular in Malaysia, and this recipe has its origins there. For authenticity substitute Garam Masala instead of the Five Spice. A flavorsome way to present chicken fillets.
Clean the chicken fillets and dry then pour 50 ml coconut milk over them. Place desiccated coconut in a bowl with 5 tablespoons of boiling water and leave for 15 minutes.
After standing for 15 minutes, place the coconut, onion, garlic, the remaining coconut milk, turmeric, Five Spice, chili paste in the food processor, and puree the mixture, adding water to keep the mixture quite thin in consistency.
Now boil the mixture and put half of it in a baking dish, adding the chicken fillets and then pouring the rest of the mixture over the fillets.
Cover the baking dish and bake in the oven at 220 degrees Celsius for eight to ten minutes. Serve immediately with steamed rice after sprinkling the spring onion over them as garnish.