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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 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.
| Ingredients:
2 1/4 Tablespoon(s) coriander seeds 1 1/2 ea one in cube ginger chopped
2 1/4 Teaspoon(s) whole cumin 9 ea cloves garlic
1 1/2 Teaspoon(s) whole black mustard seeds 3/4 ea 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 Teaspoon(s) whole black peppercorns 3 ea medium onions, minced
3/8 Teaspoon(s) ground nutmeg 3 1/3 lb chicken parts, skinned
1 1/2 whole dried hot red chili 2 1/4 ts salt
3 Cup(s) grated fresh coconut |
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