Chicken In A Coconut and Fennel Sauce
|Corn oil||5 Tablespoon|
|Onions||2 , very finely diced|
|Ginger pulp||1 Teaspoon|
|Garlic pulp||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Coconut milk||8 Fluid Ounce (250 Milliliter)|
|Chicken||2 1⁄2 Pound, cut into 10 pieces (One 1.25 Kilogram Piece)|
|Chopped fresh coriander||2 Tablespoon|
|Fennel seeds||1 Teaspoon|
|Coriander seeds||2 Teaspoon|
|Cumin seeds||1 Teaspoon|
|White poppy seeds||1 Tablespoon|
|Desiccated coconut||2 Tablespoon|
1. First make the spice paste. Heat a non-stick frying pan and dry-roast the whole spices and the coconut for a few seconds. Remove the pan from the heat and leave to cool for about 10 minutes, then grind the spices in a spice grinder. Turn into a bowl, pour in the water and work to a paste, set aside.
2. Heat the oil in a large saucepan, add the onions and curry leaves and fry until soft and golden brown.
3. While the onions are cooking, mix together the ginger, garlic, turmeric, chilli powder, nutmeg, cinnamon, lemon juice and coconut milk. Pour the mixture into the onions and stir-fry for about 2 minutes over a low heat.
4. Add the chicken pieces and coat well with the spicy sauce. Pour in the spice paste and stir thoroughly. If the mixture looks a bit dry, add about 150 ml (1 1/4 pint) water, cover with a lid and cook for about 12-15 minutes.
5. Check to see that the chicken pieces are cooked through, then stir gently for 2 minutes. Stir in the fresh coriander and serve with rice or pasta.