Goan-Style Chicken With

2 1/4 t Whole cumin

1 1/2 t Whole black mustard seeds

1 1/2 One inch stick cinnamon

6 Hole cloves

3/8 t Whole black peppercorns

3/8 t Ground nutmeg

1 1/2 Whole dried hot red chili

3 c Grated fresh coconut

1 1/2 One in cube ginger chopped

9 Cloves garlic

3/4 Fresh hod green chili

2 1/4 c Water

6 T Vegetable oil

3 Medium onions, minced

3 1/3 lb Chicken parts, skinned

2 1/4 t Salt

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.