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1
Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan.
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2
Place over a medium flame.
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3
Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma.
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4
Empty the spices into a clean coffee grinder or spice grinder and grind until fine.
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5
Put spiced in bowl.
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6
Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time.
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7
The coconut should pick up lots of brown flecks and also smell roasted.
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8
Put the coconut in the bowl with the other dry roasted spices.
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9
Put the garlic, ginger, and green chili into the container of an electric blender, along with some water.
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10
Blend until you have a paste.
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11
Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame.
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12
When hot put in the onions.
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13
Stir and fry them until they pick up brown spots.
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14
Now pour in the garlic-ginger mixture and stir once.
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15
Turn heat to medium.
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16
Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl.
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17
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.
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18
Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored.
