Ingredients Jump to Instructions ↓

  1. 2 1/4 tablespoons 33ml Coriander seeds

  2. 1 1/2 One in cube ginger chopped

  3. 2 1/4 teaspoons 11ml Whole cumin

  4. 9 Garlic

  5. 1 1/2 teaspoons 7 1/2ml Whole black mustard seeds

  6. 3/4 Fresh green jalapeno chile

  7. 1 1/2 One inch stick cinnamon

  8. 2 1/4 cups 533ml Water

  9. 6 Hole cloves

  10. 6 tablespoons 90ml Vegetable oil

  11. 3/8 teaspoon 1.9ml Whole black peppercorns

  12. 3 teaspoons 15ml Onions - minced (medium)

  13. 3/8 teaspoon 1.9ml Ground nutmeg

  14. 15 lbs 1513g / 53oz Chicken parts - skinned

  15. 1 1/2 Dried hot red chili

  16. 2 1/4 teaspoons 11ml Salt

  17. 3 cups 279g / 9.8oz Grated fresh coconut

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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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