Goan Chicken Xacuti

• 2 tsp turmeric
• 2 tsp cayenne pepper
• 2 tsp coriander seeds
• 2 tsp poppy seeds
• 1 tsp ground mace
• 1 tsp cumin seeds
• 1 tsp ground cloves
• 1 tsp fenugreek seeds
• 1 large onion, chopped
• 4 tbsp desiccated coconut
• 2 chicken breasts
• 1/2 cauliflower
• 1/2 broccoli
• 1 tsp grated nutmeg
• 2 tsp tamarind paste
• 500 ml coconut milk

1. Chop onions
2. Put all spices except nutmeg into dish and grind
3. Roast dessicated coconut in pre-heated oven, 200F, for 10mins or until golden brown
4. Fry onions in deep pan until golden brown
5. Add chicken with dessicated coconut and spices and make sure it is well covered
6. Pour over coconut milk and add broccoli and cauliflower and bring to simmer.
7. Add water until all chicken and vegetables are covered.
8. Grate in nutmeg and add tamarind paste
9. Cook on low heat for 30 mins, stirring when necessary.
10. Add water if it begins to dry out
11. Serve with rice and naan

turmeric, cayenne pepper, coriander seeds, poppy seeds, ground mace, cumin seeds, ground cloves, fenugreek seeds, onion, coconut, chicken breasts, cauliflower, broccoli, nutmeg, tamarind paste

Taken from cookpad.com/us/recipes/341296-goan-chicken-xacuti (may not work)