CURRIED CHICKEN WITH TOASTED COCONUT

½ cup cooking oil
1 kilo chicken, cut into serving pieces
1 tsp curry powder
2 cups coconut milk
2 pieces chili finger
1 cup string beans, cut into desired lengths
2 tablespoons rock salt
1 tsp msg (if desired)
desiccated coconut, toasted

Heat oil in pan. Fry chicken over medium heat until golden brown. Combine chicken, chicken curry powder, coconut milk and chili. Simmer 10 minutes. Add string beans, cover and simmer for 5 minutes. Seasoned with salt, pepper and msg. Sprinkle with toasted coconut on top.