Goan Chicken Curry

• 1- 1/2 cup Desiccated (dry, Unsweetened, Shredded) Coconut
• 3 Tablespoons Water
• 2 Tablespoons Vegetable Oil, Divided
• 1/2 teaspoons Cumin Seeds
• 8 whole Black Peppercorns
• 1 Tablespoon Fennel Seeds
• 1 Tablespoon Coriander Seeds
• 2 whole Large Onions
• 1/2 teaspoons Salt, More To Taste
• 2- 1/2 pounds Boneless, Skinless Chicken Thighs, Or 8 Small Skinless Chicken Pieces
• 1/2 cups Chopped Fresh Cilantro
• 2 whole Lemons, To Serve
• Rice, To Serve

1. 1.
2. Soak the coconut in the water for 15 minutes.
3. 2.
4. Heat 1 tablespoon oil in a large pot or wok and fry the cumin seeds, peppercorns, fennel, and coriander seeds over low heat for 3-4 minutes (until they start sputtering).
5. 3.
6. Finely chop the onions and add them to the spices.
7. Fry for about 5 minutes, stirring occasionally, until the onion has softened and become opaque.
8. 4.
9. Add the moistened coconut and salt to the onions, and keep frying for about 5 minutes, stirring.
10. 5.
11. Put the entire onion/spice/coconut mixture in a food processor and process until it forms a rough paste.
12. Set aside.
13. 6.
14. Cut the chicken thighs into bite-sized pieces (on the larger side).
15. You can also use larger chicken pieces (such as drumsticks) after removing the skin, and leave them whole.
16. 7.
17. Heat the rest of the oil in the pot, and fry the chicken for 6-7 minutes.
18. 8.
19. Add the coconut paste and cook over low heat for 40-50 minutes, until the coconut paste is a golden brown and the chicken is tender and cooked through, stirring occasionally to avoid burning at the bottom of the pot.
20. 9.
21. Taste and re-season if necessary.
22. 10.
23. Garnish with cilantro and freshly squeezed lemon juice, and serve over rice.

coconut, water, vegetable oil, cumin seeds, fennel seeds, coriander seeds, onions, salt, chicken, fresh cilantro, lemons, rice

Taken from tastykitchen.com/recipes/main-courses/goan-chicken-curry/ (may not work)