Chicken with Coconut

• Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces)
• Turmeric powder- 1 tsp
• Plain yoghurt- 4 tablespoons
• Salt
• Fresh grated coconut- 1 cup
• Coconut liquid- 1/2 cup
• Medium onion- 1 (chopped)
• Tomatoes- 2 (finely chopped)
• Ginger- 1inch piece
• Garlic- 5 cloves (crushed)
• Black pepper- 1/4 tsp
• Red chilies- 3 (soak in 4 tablespoons of hot water for 10
• minutes and drain)
• Coriander seeds- 2 tsp
• Cumin seeds- 1 tsp
• Cinnamon- 1 piece
• Cloves- 3
• Oil- 6 tablespoons

Place the chicken pieces in a large bowl and rub the salt, turmeric and yoghurt into it. Let it marinate. Soak the grated coconut in coconut liquid and set aside. Heat little oil in a pan and roast the ginger, garlic, pepper corns, coriander, cumin, cloves & cinnamon. Grind these roasted spices with 1/4 cup of soaked coconut to make a smooth paste.

Heat the oil in a large pan and fry the onions until browned. Then add the tomatoes, ground mixture and red chilies and fry for 5 minutes. Add the chicken pieces and fry for another 5 minutes. Then add the remaining soaked coconut. Cover the pan and allow it to boil. Open the lid and pour 1 1/2 cups of water. Cover and reduce the heat and cook for 20-25 minutes or until the chicken pieces are cooked. Serve hot.