Cut the chicken into 8-10 pieces, then season lightly with cayenne pepper and salt. Peel the onion and garlic and chop finely. Halve the pepperoncini, remove the seeds and cut into very fine slices. Peel fresh ginger and then cut into fine slices. Cut vanilla stem in half, scrape out seeds with a kitchen knife. Bubble 7/8 of the grated coconut with the milk in a small pan, then cool a tiny bit. Heat the oil in a frying pan, fry the chicken pieces in it in batches, remove, pour off excess fat. Sauté garlic, ginger, onions and 3/4 of the peperoncini in the stock. Extinguish with “coconut milk” and soup, add pelati, season sauce with cayenne and salt, add vanilla seeds and pods. Place chicken pieces in the sauce, steam for 30-40 minutes halfway with the lid closed. Arrange chicken pieces on a platter, keep warm. Boil sauce a little bit if necessary, remove vanilla pod. Pour sauce over chicken, garnish with remaining coconut flakes and peperoncini.
Serve with white long grain rice and a leaf salad as entrée. For 2 people, halve ingredients, but sauce also with 200g g Pelati and 1 dl chicken soup.
Chicken pieces skinned, instead of peperoncini red peppers used, “coconut milk” filtered through a Geschirrhangl and residue well expressed, chicken pieces in the sauce only pull, in addition basmati rice.
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