2 1/4 tb Coriander seeds
1 1/2 ts Whole black mustard seeds
6    Hole cloves
3/8 ts Ground nutmeg
3 c  Grated fresh coconut
9    Cloves garlic
2 1/4 c  Water
3    Medium onions, minced
2 1/4 ts Salt
2 1/4 ts Whole cumin
1 1/2    One inch stick cinnamon
3/8 ts Whole black peppercorns
1 1/2    Whole dried hot red chili
1 1/2    One in cube ginger chopped
3/4    Fresh hod green chili
6 tb Vegetable oil
3 1/3 lb Chicken parts, skinned

Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
peppercorns, nutmeg and red chili in a small frying pan. Place over a
medium flame. Now quickly dry-roast the spices, stirring them
frequently until they emit a very pleasant roasted aroma. Empty the
spices into a clean coffee grinder or spice grinder and grind until
fine. Put spiced in bowl.
Put the coconut into the same frying pan and dry roast it over a medium
flame, stirring all the time. The coconut should pick up lots of brown
flecks and also smell roasted. Put the coconut in the bowl with the
other dry roasted spices.
Put the garlic, ginger, and green chili into the container of an
electric blender, along with some water. Blend until you have a paste.
Heat the oil in a 10-12 inch frying pan or saute pan over a medium high
flame. When hot put in the onions. Stir and fry them until they pick
up brown spots. Now pour in the garlic-ginger mixture and stir once.
Turn heat to medium. Put in the chicken pieces, salt, as well as the
spice coconut mixture in the bowl. Stir and fry the chicken for 3-4
minutes or until it loses its pinkness and turn heat to low, and cook
for 25 to 30 minutes or until chicken is tender. Stir a few times
during this cooking period, making sure that you turn over each piece of
chicken so that it gets evenly colored.