Ingredients:

• 1kg – Chicken, cut into medium sized pieces
• 6 tbsp – Ghee
• 8-10 – Onions
• Juice of 2 limes
• 1 Coconut – thick and thin Milk extracted from it
• 1 Coconut – grate and roast with two of the Onions (sliced lengthwise) and a little ghee. (This should be roasted until the Coconut becomes a pale brown.)
• Roast and grind (to paste with a little water):
• Roasted coconut/onion mixture
• 2 tbsp – Coriander seeds
• 5 – Peppercorns
• 15 – Dried red chillies
• 1 tsp – Turmeric
• 6 – Cloves
• 1/2 inch piece – Cinnamon
• 1/2 – Nutmeg
• 3/4 tbsp – Aniseed
• 1tbsp – Poppy Seeds

Method:

1. Chop four of the onions and fry until light brown.
2. Add the chicken and saute.
3. Add the ground paste, fry for a minute and then add the thin coconut milk.
4. Cook until chicken is tender.
5. Cut the remaining onions into quarters and add to the chicken.
6. Boil on high flame for a few minutes then lower flame
7. Add the thick coconut milk.
8. Add salt if required.
9. Simmer on low for 10 minutes or until sauce has thickened.
10. Sprinkle lime juice prior to serving.

Recipe courtesy of Alison Pinto