For preparing special goan chicken curry, heat 3 tbsp of the oil in a vessel and fry the cumin seeds, peppercorns, fennel seeds and coriander seeds over a low flame for 5 minutes until they begin to splutter.
Add onions and saute till it becomes transparent.
Stir in the coconut and salt. Saute it for 5 minutes, stirring occasionally to prevent the mixture from sticking to the pan. Remove from the flame and allow it to cool.
Blend the cooled mixture to a paste and keep it aside.
Heat oil in the same vessel and fry the chicken for 10 minutes on low flame. Add the coconut paste and allow it to cook on low flame until the chicken is tender.
Garnish with coriander leaves.
Special goan chicken curry is ready. Serve hot with rice, chapatti, bread, etc.