Chicken Zacutti

• t LBS Chicken
• t large Onions
• t Tomatoes
• t oz Thick coconut milk
• t large Potatoes
• t tablespoons Lemon juice
• t Tbs cup Coconut (fresh)
• t Tbs Poppy seeds
• t teaspoon Mustard seeds
• t teaspoon Fenugreek seeds
• t0 Cloves
• t small sticks Cinnamon
• t/2 cup Coconut (fresh)
• t Large Onions
• t Red chillies
• t teaspoons Coriander seeds
• t teaspoon Black peppercorns
• t Cardamoms (green)
• t Star anise
• t/4 teaspoon Nutmeg powder
• t/4 teaspoon Mace powder
• t teaspoon Carom seeds
• til
• talt (As per taste)

1. Method
2. Clean, de-skin and chop the chicken. Cut the coconut into 1 inch pieces. Heat oil, add the chopped potatoes and the coconut. Saute over medium heat till light brown. Keep aside.
3. For the paste:(From poppy seeds to carom seeds)
4. Heat oil. Saute the cinnamon and the cloves for about half a minute. Keep aside and cool. Chop the onions and coconut into small pieces, saute till golden brown then add the red chillies and the coriander seeds and fry a little till the chillies begin to crackle. Remove and cool.
5. Roast the poppy seeds, ajwain(Carom Seeds), mustard seeds and the fenugreek on a tawa. Cool.
6. Blend the roasted spices and the sauteed spices in a blender with about 1 cup of water to make a fine paste.
7. Heat oil in a deep bottomed pan, add the sliced onions and saute over medium heat till golden brown. Add the tomatoes and the paste. Fry for 2-3 minutes till tomatoes are tender. Add the chicken and 4 cups of water. Bring to a boil and then simmer till tender. Add the coconut milk and lemon juice, bring to a boil. Adjust seasoning. Garnish with fried potatoes and coconut. Serve with boiled rice.
8. Time 90 minutes

chicken, onions, tomatoes, coconut milk, potatoes, lemon juice, coconut, mustard seeds, fenugreek seeds, cinnamon, coconut, onions, red chillies, coriander seeds, black peppercorns, cardamoms, anise, nutmeg powder, mace powder, oil, salt

Taken from www.epicurious.com/recipes/member/views/chicken-zacutti-1224248 (may not work)