2 1/4 tb Coriander seeds
2 1/4 ts Whole cumin
1 1/2 ts Whole black mustard seeds
1 1/2    One inch stick cinnamon
6    Hole cloves
3/8 ts Whole black peppercorns
3/8 ts Ground nutmeg
1 1/2    Whole dried hot red chili
3 c  Grated fresh coconut
1 1/2    One in cube ginger chopped
9    Cloves garlic
3/4    Fresh hod green chili
2 1/4 c  Water
6 tb Vegetable oil
3    Medium onions, minced
3 1/3 lb Chicken parts, skinned
2 1/4 ts Salt

Put the coriander seeds, cumin seeds, mustard seeds,
cinnamon, cloves, peppercorns, nutmeg and red chili
in a small frying pan. Place over a medium flame.
Now quickly dry-roast the spices, stirring
them frequently until they emit a very pleasant
roasted aroma. Empty the spices into a clean coffee
grinder or spice grinder and grind until fine. Put
spiced in bowl. Put the coconut into the same frying
pan and dry roast it over a medium flame, stirring all
the time. The coconut should pick up lots of brown
flecks and also smell roasted. Put the coconut in the
bowl with the other dry roasted spices. Put the
garlic, ginger, and green chili into the container of
an electric blender, along with some water. Blend
until you have a paste. Heat the oil in a 10-12 inch
frying pan or saute pan over a medium high flame. When
hot put in the onions. Stir and fry them until they
pick up brown spots. Now pour in the garlic-ginger
mixture and stir once. Turn heat to medium. Put in the
chicken pieces, salt, as well as the spice coconut
mixture in the bowl. Stir and fry the chicken for 3-4
minutes or until it loses its pinkness and turn heat
to low, and cook for 25 to 30 minutes or until chicken
is tender. Stir a few times during this cooking
period, making sure that you turn over each piece of
chicken so that it gets evenly colored.