Goan Chicken Curry

Directions

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   1.
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   Soak the coconut in the water for 15 minutes.
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   2.
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   Heat 1 tablespoon oil in a large pot or wok and fry the cumin seeds, peppercorns, fennel, and coriander seeds over low heat for 3-4 minutes (until they start sputtering).
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   3.
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   Finely chop the onions and add them to the spices.
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   Fry for about 5 minutes, stirring occasionally, until the onion has softened and become opaque.
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   4.
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   Add the moistened coconut and salt to the onions, and keep frying for about 5 minutes, stirring.
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    5.
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    Put the entire onion/spice/coconut mixture in a food processor and process until it forms a rough paste.
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    Set aside.
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    6.
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    Cut the chicken thighs into bite-sized pieces (on the larger side).
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    You can also use larger chicken pieces (such as drumsticks) after removing the skin, and leave them whole.
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    7.
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    Heat the rest of the oil in the pot, and fry the chicken for 6-7 minutes.
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    8.
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    Add the coconut paste and cook over low heat for 40-50 minutes, until the coconut paste is a golden brown and the chicken is tender and cooked through, stirring occasionally to avoid burning at the bottom of the pot.
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    9.
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    Taste and re-season if necessary.
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    10.
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    Garnish with cilantro and freshly squeezed lemon juice, and serve over rice.