Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2¼ tablespoon | Coriander seeds |
| 1½ \N | One in cube ginger chopped |
| 2¼ teaspoon | Whole cumin |
| 9 \N | Cloves garlic |
| 1½ teaspoon | Whole black mustard seeds |
| ¾ \N | Fresh hod green chili |
| 1½ \N | One inch stick cinnamon |
| 2¼ cup | Water |
| 6 \N | Hole cloves |
| 6 tablespoons | Vegetable oil |
| ⅜ teaspoon | Whole black peppercorns |
| 3 mediums | Onions -- minced |
| ⅜ teaspoon | Ground nutmeg |
| 3⅓ pounds | Chicken parts -- skinned |
| 1½ \N | Whole dried hot red chili |
| 2¼ teaspoon | Salt |
| 3 cups | 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, gi 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 andturn heat to low, and cook for 25 to 30 minutes or until chicken is tender.
Recipe By :