Bombay Chicken - cooking recipe

Ingredients

3 1/2 lb. chicken pieces
5 Tbsp. vegetable oil
2 c. finely sliced onions
2 Tbsp. grated coconut
5 Tbsp. yogurt
3/4 tsp. garlic powder
3/4 tsp. ginger powder
1/2 tsp. chili powder
1/4 tsp. clove
1/4 tsp. cardamon powder
1 tsp. ground cumin seed
1 Tbsp. ground coriander seed
12 black peppercorns (powdered)
1 1/2 c. chopped tomatoes
pinch of nutmeg and cinnamon powder
1 1/2 tsp. paprika

Preparation

Skin fat from chicken pieces.
In a 5-quart pot, heat 4 tablespoonfuls
oil
and fry onions until browned.
Remove and set aside.
In
the same oil, fry coconut.
Now add the chicken, onions,
ginger
and
garlic
and fry until the chicken is slightly brown.
Do all this on moderate heat, adding a little more
oil if necessary.
Now add the yogurt, tomatoes, cloves, cardamon, cumin, coriander and peppercorn powder.
Cook 2 to 3 minutes.
Now
add
the
nutmeg,
cinnamon
and paprika.
Stir thoroughly,
reduce
heat
to
low and simmer until chicken is tender.
Sprinkle fresh chopped coriander leaves on top before serving.
Serve with white rice.
Serves 6 to 8.