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

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, chili powder, 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.