INGREDIENTS

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.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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