Reconstitute the dried black mushrooms in a bowl of hot water. Peel and coarsely grate the carrots.
Cut the chicken into cubes and lightly brown on all sides in a deep frying pan with a little oil. Add the grated ginger, powdered coconut, water, chicken stock cubes and soya sauce. Leave to simmer on low heat for 5 minutes.
Add the black mushrooms, grated carrots and thinly sliced onion. Cook for a further 5 minutes, then mix in the cornflour and stir well. Leave to simmer for 3 minutes.
Meanwhile, dry-fry the walnut halves in a small frying pan and add them to the chicken just before serving.
This dish is delicious served with basmati rice.
Author and photograph: Philippe Barret