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Method :
Clean the chicken well and drain. Pound or grind the garlic and
coriander seeds finely. Slice finely the chicken innards
and mix with 1 teaspoon of the ground ingredients. Chop the eggs roughly and add to
the mixture. Stuff the chicken with the mixture
and sew up the opening. Squeeze out the milk from the
coconut, mix with tamarind and salt. Add in the remaining ground
ingredients. Boil the chicken in this mixture
until the oil surfaces. Take the chicken out of the pot
and grill it in the oven until tender.
Serve 6 - 8
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