-
1
1.
-
2
Soak the coconut in the water for 15 minutes.
-
3
2.
-
4
Heat 1 tablespoon oil in a large pot or wok and fry the cumin seeds, peppercorns, fennel, and coriander seeds over low heat for 3-4 minutes (until they start sputtering).
-
5
3.
-
6
Finely chop the onions and add them to the spices.
-
7
Fry for about 5 minutes, stirring occasionally, until the onion has softened and become opaque.
-
8
4.
-
9
Add the moistened coconut and salt to the onions, and keep frying for about 5 minutes, stirring.
-
10
5.
-
11
Put the entire onion/spice/coconut mixture in a food processor and process until it forms a rough paste.
-
12
Set aside.
-
13
6.
-
14
Cut the chicken thighs into bite-sized pieces (on the larger side).
-
15
You can also use larger chicken pieces (such as drumsticks) after removing the skin, and leave them whole.
-
16
7.
-
17
Heat the rest of the oil in the pot, and fry the chicken for 6-7 minutes.
-
18
8.
-
19
Add the coconut paste and cook over low heat for 40-50 minutes, until the coconut paste is a golden brown and the chicken is tender and cooked through, stirring occasionally to avoid burning at the bottom of the pot.
-
20
9.
-
21
Taste and re-season if necessary.
-
22
10.
-
23
Garnish with cilantro and freshly squeezed lemon juice, and serve over rice.
