Dakshin Murgh - Chicken Coriander Coconut Curry

Course : Curry
Serves: 4
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3 tablespoons coriander seeds
1/4 teaspoon fenugreek seeds
2 teaspoons black peppercorns
6 tablespoons vegetable oil
1 teaspoon black mustard seeds
1 stick cinnamon
3 1/2 pounds chicken pieces -- skinned, in serving pieces
2 medium onions -- cut into rings
5 cloves garlic -- slivered
1 teaspoon fresh ginger -- peeled and grated
5 ounces tomatoes -- finely chopped
1/2 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 tablespoon lemon juice
14 cans coconut milk
2 medium fresh hot green chilies -- cut/half lengthwise

Preparation / Directions:

Set frying pan over med-high for 2-3 minutes. Add the coriander seeds fenugreek and peppercorns and roast for about 1 1/2 minutes or until lightly browned. Remove spices to cool then grind in processor. Put the oil in wide pan and set over med-high heat. When hot add the mustard seeds and cinnamon. As the mustard pops put in the chicken pieces in a single layer. Brown the chicken in successive batches. When the chicken is all browned put onions and garlic into same pan and turn heat to medium, cook until all are light brown. Add ginger and tomatoes and cook until soft. Add roasted spices, turmeric, cayenne, salt and lemon. Set aside the thick coconut at top of can, Stir remaining contents of can. Add enough water to fill the can again and add to chicken. Bring to boil. Cover and turn to low and simmer for 25 minutes. Stir the thick coconut cream and chilies, warm and turn off heat. Serve with rice.

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