Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 T Coriander seeds 1 1/2 ea One in cube ginger chopped
2 1/4 t Whole cumin 9 ea Cloves garlic
1 1/2 t Whole black mustard seeds 3/4 ea Fresh hod green chili
1 1/2 ea One inch stick cinnamon 2 1/4 c Water
6 ea Hole cloves 6 T Vegetable oil
3/8 t Whole black peppercorns 3 ea Medium onions, minced
3/8 t Ground nutmeg 3 1/3 lb Chicken parts, skinned
1 1/2 ea Whole dried hot red chili 2 1/4 t 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.

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