What you need:
2 tablespoons ground coriander
2 teaspoons fennel
2 teaspoons cumin
0.5 teaspoon cayenne pepper
2.5 teaspoons salt
1 tablespoon raw rice
2 tablespoons desiccated, unsweetened coconut
2 whole cloves
3 cardamon pods
2 tablespoons raw cashews
4 tablespoons corn oil
0.5 teaspoon whole fenugreek seeds
1 stick of cinnamon
2 cloves garlic, splintered
5 tablespoons splintered shallots
2-inch fresh pandanus leaf
1 fresh green chili, chopped
1 cup peeled and chopped tomato
0.5 cup fresh coconut milk
What you should do with them:
Skinned the chicken and cut into serving pieces. Put them in a large bowl. Add the cumin, fennel, cayenne pepper, coriander and 1 teaspoon of the salt. Rub those spices all over the chicken and leave them for about 20 minutes.
Put the rice in a cast-iron frying pan, set over medium-high heat and stir well until it turns golden. Add the coconut and stir it until it turns golden.
Withdraw it and let it cool. Take this mixture with the cardamon and grind them with the spices. Empty into a bowl, continue mixing and slowly pour 0.5 cup of water along the way. You have yourself a paste now. Put it aside for a while.
Put the corn oil into a lidded pan and set over medium-high heat.
When the oil is hot, add the pandanus leaf, chili, garlic, shallots, fenugreek seeds and cinnamon. Stir for about 3 minutes.
Add the chicken and brown lightly, don’t stop stirring. Put in the the remaining 1.5 teaspoons of salt, 2.5 cup of water and the tomato. Stir in the spice and nut paste. Wait until it boils, cover it, reduce the heat to low and cook gently for about 30 minutes.
Stir in the coconut milk and heat through.
Serve it for 4.
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