Indian coconut chicken

Ingredients for 4 servings:

• 1 kg chicken leg(s)
• 2 onions
• 100 g ginger root, fresh
• 1 tsp fennel seeds
• 4 garlic cloves
• 3 tomatoes
• 250 g coconut meat
• 1 tsp cinnamon
• 4 cloves
• 3 tsp chili powder
• 1 lemon(s), juice
• oil
• 2 tsp curry
• 1 tsp Garam Masala or the following spices in equal parts:
• coriander
• cumin
• cardamom

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 35 minutes

Recipe for coconut meat from 1 coconut

Peel and dice the onions. Peel and finely chop the garlic and ginger. Wash and finely chop the tomatoes. Cut the coconut into small pieces. Blend the coconut, fennel seeds, cinnamon, cloves, and garam masala in a blender until you get a spice paste. Heat oil in a large pan or pot and fry the onion over medium heat for about 10-15 minutes until lightly browned. Add the garlic and ginger. Season with red chili powder and the spice paste. Add a few tablespoons of water and bring to a boil, stirring, for about 5-10 minutes. Add the chicken pieces to the sauce and cook on all sides for about 10 minutes. Add the tomatoes and let the tomato juices evaporate. Pour in about ½ a liter of water. Season to taste with salt and simmer the curry uncovered for about 45 minutes, until it thickens slightly. Once the meat is cooked, season the curry with lemon juice, salt, and curry leaves, mix well, and let it simmer for a few minutes. Serve with cooked rice.