Ingredients:
large chicken, cut into regular pieces – 1
large coconut – 1
large onions – 2
green chillies – 4
ginger – 2.5 cm
cloves of garlic – 12
groundnut oil – 1/2 cup
malt vinegar – 11/2 tbsp
salt – to taste
Grind together:
Kashmiri chillies – 8
small piece of turmeric – 1
peppercorns – 20
cuminseeds – 1/2 tsp
cloves – 5
cinnamon – 2.5 cm
Method:
Grate the coconut. Blend in the mixie with 1 cup of hot water. Strain and take out the thick milk. Repeat with another cup of water. Strain and take out the second extraction. Reserve. Finely chop the onion, green chilli and ginger.
Heat the oil and fry the onion till pink. Add the chicken, salt, green chilli, ginger and garlic. Fry, stirring often. The chicken will release its own juice.
Add the ground spices and fry till the oil surfaces. Add both the extracts of the coconut milk. The milk should just cover the chicken.
Cover and cook over a medium heat, stirring continually, till the chicken is nearly done. Add the vinegar and cook till the chicken is done.
