Blend fresh turmeric, green chillies, onions, garlic and ginger together with 250ml of chicken stock.
Heat vegetable oil in medium pot. Add spice mixture, desiccated coconut and ground spices. Mix and bring to the boil, then simmer over a low heat for 45 minutes, stirring occasionally. By the end the oil should be separating. Be careful not to burn at this stage
Add the chicken marylands, coconut milk, salt and sugar. Cover loosely and continue to simmer over a low heat, stirring occasionally for 45 minutes or until the chicken marylands begin to separate at the ankle joint.
If necessary, add a little more stock to achieve desired sauce consistency. Adjust seasoning as required.
Portion between plates and garnish with fried onion and fresh coriander.