Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 tb Coriander seeds
1 1/2 One in cube ginger chopped
2 1/4 ts Whole cumin
9 Cloves garlic
1 1/2 ts Whole black mustard seeds
3/4 Fresh hod green chili
1 1/2 One inch stick cinnamon
2 1/4 c Water
6 Hole cloves
6 tb Vegetable oil
3/8 ts Whole black peppercorns
3 md Onions -- minced
3/8 ts Ground nutmeg
3 1/3 lb Chicken parts -- skinned
1 1/2 Whole dried hot red chili
2 1/4 ts Salt
3 c Grated fresh coconut

Put the coriander seeds, cumin seeds, mustard seeds, cinnamon,
cloves, peppercorns, nutmeg and red chili in a small frying pan.
Place over a medium flame. Now quickly 'dry-roast' the spices,
stirring them frequently until they emit a very pleasant 'roasted'
aroma. Empty the spices into a clean coffee grinder or spice grinder
and grind until fine. Put spiced in bowl. Put the coconut into the
same frying pan and dry roast it over a medium flame, stirring all
the time. The coconut should pick up lots of brown flecks and also
smell roasted. Put the coconut in the bowl with the other dry roasted
spices. Put the garlic, ginger, and green chili into the container
of an electric blender, along with some water. Blend until you have
a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a
medium high flame. When hot put in the onions. Stir and fry them
until they pick up brown spots. Now pour in the garlic-ginger mixture
and stir once. Turn heat to medium. Put in the chicken pieces, salt,
as well as the spice coconut mixture in the bowl. Stir and fry the
chicken for 3-4 minutes or until it loses its pinkness and turn heat
to low, and cook for 25 to 30 minutes or until chicken is tender.
Stir a few times during this cooking period, making sure that you
turn over each piece of chicken so that it gets evenly colored.

Recipe By :

From: Stephanie Da Silva

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