NOTE: Coconuts - thick and thin milk extracted from one, the other grated and roasted in a large pan with two of the onions (sliced) and a little ghee. This should be roated until the coconut has gone a pale brown. Grind this roasted coconut/onion mixture. Dry roast the coriander seed, peppercorns and dried red chilies and grind into a paste with a little water and add the turmeric. Dry roast the cloves, cinnamon, nutmeg, aniseed and poppy seed and grind into a paste with a little water. Chop four of the onions and fry until light brown. Add the chicken and brown. Add the corriander etc. paste, fry for a minute and then add the thin coconut milk. Cook until chicken is tender. Cut the remaining onions into quarters and add to the chicken, along with the roated coconut and cinnnamon etc, paste. Simmer for a few minutes then add the thick coconut milk. Add salt if required. Simmer for 10 minutes or so until sauce has thickened. Sprinkle over some lime juice prior to serving. From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: email@example.com (Trevor Hall)
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|Serving Size: 1 Serving (4478g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 827 (37%)|
|Amt Per Serving||% DV|
|Total Fat 91.9g||122 %|
|Saturated Fat 48.7g||243 %|
|Monounsaturated Fat 22g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 183.2mg||56 %|
|Sodium 296.6mg||10 %|
|Potassium 7169.1mg||189 %|
|Total Carbohydrate 375.9g||111 %|
|Dietary Fiber 93.1g||373 %|
|Sugars, other 282.7g|
|Protein 52g||74 %|
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Calories per serving: 2242
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