Do try to use whole spices and fresh ginger in this exotic curry.

1 3-LB CHICKEN
cut into pieces

1/2 FRESH COCONUT, GRATED

4
whole cloves
or
1/2 TEASPOON
ground cloves

2 CARDAMON PODS

3 CINNAMON STICKS
or
1 TEASPOON
ground cinnamon

1 TEASPOON
poppy seeds

1/2 TEASPOON
cumin seeds
or
1/4 TEASPOON
ground cumin

1 TEASPOON
garlic, sliced

1 TEASPOON
ginger, grated
or
1/2 TEASPOON
ground ginger

3 GREEN CHILI PEPPERS
or
1 1/2 TEASPOONS
cayenne pepper

2 TABLESPOONS
T.G. Lee cream

2 ONIONS, DICED

4 TABLESPOONS
clarified butter (ghee) or oil

2 OUNCES
peeled, slivered almonds

1 DOZEN
pistachios, shelled

Wash and drain the chicken pieces. Puree all the other ingredients, except onions, butter and nuts in a blender or food processor. Or grind the spices manually and mix with T.G. Lee cream. Fry the onions in butter (ghee) or oil just until golden. Remove from the pan, cool and crush with the back of a spoon. Then brown chicken in the butter. Combine everything, including nuts, in a large baking dish.

Cook in a 350 degree oven for 45 minutes, or until chicken is done.

Variation: Blend nuts along with other ingredients and proceed as directed.