Hawaiian
Style
Chicken
with
Roasted
Coconut
-
serves
6
2
1/4
tbsp
coriander
seeds
2
1/4
tsp
whole
cumin
1
1/2
tsp
whole
black
mustard
seeds
1
1/2
one
inch
stick
cinnamon
6
hole
cloves
3/8
tsp
whole
black
peppercorns
3/8
tsp
ground
nutmeg
1
1/2
whole
dried
hot
red
chili
3
cup
grated
fresh
coconut
1
1/2
one
in
cube
ginger
chopped
9
cloves
garlic
3/4
fresh
hod
green
chili
2
1/4
cup
water
6
tbsp
vegetable
oil
3
medium
onions,
minced
3
1/3
lb
chicken
parts,
skinned
2
1/4
tsp
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.
Submitted By (Miki)
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