1Kg chicken, cut into desired pieces (or or off the bone)
6 Tsp ghee
2 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.
2 Tsp coriander seeds
15 dried red chilies dry roast the above and grind into a paste with a little water and add 1tsp turmeric.
Dry roast the following and grind into a paste with a little water:
1/2 inch piece cinnamon
3/4 Tsp aniseed
1 Tsp poppy seeds
Chop four of the onions and fry until light brown. Add the chicken and brown.
Add the coriander 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.