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2 medium sized Onions
1/3 cup Groundnut oil
2” stick Cinnamon
2 tbsp Poppy seeds (khus khus)
1 tsp Peppercorns
4 Star anise (phoolchakri/badiyan)
6 Cloves
4 Red chillies whole
1/2 tsp Turmeric powder
1 tsp Carom seeds (ajwain)
1 tsp Cumin seeds
1 tsp Fennel seeds (saunf)
1˝ tbsp Coriander seeds
Salt to taste
1 tbsp Tamarind pulp
1/4 tsp Nutmeg (grated)
800 gm Chicken
4-6 cloves Garlic
1 cup Coconut (scraped)

Clean, wash, remove the skin and cut chicken into twelve pieces. The size of the pieces used is normally a little smaller than the one used for chicken curry. Peel, wash and chop onions finely. Peel, wash garlic. Heat one tablespoon of oil and slightly brown the scraped coconut and keep aside. Dry roast cinnamon, cloves, whole red chillies, turmeric powder, poppy seeds, carom seeds, cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till a nice aroma is given out. Grind to a paste together with garlic and coconut. Heat the remaining oil in a thick-bottomed pan and sauté onions till brown. Add the masala paste and cook till oil separates. Add the chicken pieces and sauté for two to three minutes. Add two cups of water and salt. Bring to a boil. Simmer for five minutes, add tamarind pulp, grated nutmeg and mix well. Serve hot with Goan pav (a kind of bread) or Goan rice.


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