Chicken, cut into desired pieces (or or off the bone)
6
tb
Ghee
10
Onions
2
Coconuts (see note)
2
tb
Corriander seeds
5
Peppercorns
15
Dried red chillies
1
ts
Turmeric
6
Cloves
1/2
Inch piece cinnamon
1/2
Nutmeg
3/4
tb
Aniseed
1
tb
Poppy seeds
2
Limes
INSTRUCTIONS
NOTE: Coconuts - thick and thin milk extracted from one, the other grated
and roasted in a large pan with two of the onions (sliced) and a little
ghee. This should be roated until the coconut has gone a pale brown. Grind
this roasted coconut/onion mixture.
Dry roast the coriander seed, peppercorns and dried red chilies and grind
into a paste with a little water and add the turmeric.
Dry roast the cloves, cinnamon, nutmeg, aniseed and poppy seed and grind
into a paste with a little water.
Chop four of the onions and fry until light brown. Add the chicken and
brown. Add the corriander etc. paste, fry for a minute and then add the
thin coconut milk. Cook until chicken is tender. Cut the remaining onions
into quarters and add to the chicken, along with the roated coconut and
cinnnamon etc, paste. Simmer for a few minutes then add the thick coconut
milk. Add salt if required. Simmer for 10 minutes or so until sauce has
thickened. Sprinkle over some lime juice prior to serving.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
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