2 1/4 tablespoons coriander
2 1/4 teaspoons cumin
1 1/2 teaspoons mustard seed
1 teaspoon cinnamon, ground
6 whole cloves
1/2 teaspoon peppercorns
1/4 teaspoon nutmeg, ground
1 teaspoon chili powder
3 cups coconut, grated
9 garlic cloves
1 green chili pepper
2 tablespoons water
6 tablespoons oil
3 onions, chopped
3 1/2 pounds fresh whole chicken, cut up
1 teaspoon salt
Total time: 1 hrs

1.In a small skilletombine together coriander, cumin, mustard seed, cinnamon, whole cloves, peppercorns, nutmeg and chili powder. Cook over medium heat until roasted. Place in a blender or food processor and grind fine.
2.Next, in same skillet place grated coconut and roast over medium heat while stirring constantly. Add to the blender with the spices along with garlic cloves, green chili pepper, and water. Blend, adding water if necessary to make a paste.
3.Heat oil in a skillet over medium heat, then add chopped onions, saute until browned, then add the spice mixture. Add cut-up chicken and salt. Cook the chicken for 3 to 4 minutes, or until browned, reduce the heat to low, and cook for 25 to 30 minutes, or until the chicken is tender. Stir often, basting with the sauce.