Goan-Style Chicken with Roasted Coconut (Shakoothi)

Name: Goan-Style Chicken with Roasted Coconut (Shakoothi)
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: coriander seeds; cumin; mustard seeds, black; cinnamon sticks; cloves; black peppercorns; nutmeg; red hot chili pepper, dried; coconut; ginger; garlic; green chili peppers; water; vegetable oil; onions; chicken pieces; salt

Yield

6 servings

Prep

30 min

Cook

40 min

Ready

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
2 ¼	tablespoons	coriander seeds
2 ¼	teaspoons	cumin whole
1 ½	teaspoons	mustard seeds, black whole
1 ½	cinnamon	cinnamon sticks	*
6	each	cloves	*
3/8	teaspoons	black peppercorns whole
3/8	teaspoons	nutmeg ground
1 ½	wholes	red hot chili pepper, dried	*
3	cups	coconut grated	*
1 ½	cube	ginger chopped	*
9	Cloves	garlic	*
¾	each	green chili peppers	*
2 ¼	cups	water
6	tablespoons	vegetable oil
3	medium	onions minced
3 ⅓	pounds	chicken pieces skinned
2 ¼	teaspoons	salt

Ingredients

Amount	Measure	Ingredient	Features
34	ml	coriander seeds
11	ml	cumin whole
7.5	ml	mustard seeds, black whole
1.5	cinnamon	cinnamon sticks	*
6	each	cloves	*
1.9	ml	black peppercorns whole
1.9	ml	nutmeg ground
1.5	wholes	red hot chili pepper, dried	*
7.1E+2	ml	coconut grated	*
1.5	cube	ginger chopped	*
9	Cloves	garlic	*
0.8	each	green chili peppers	*
532	ml	water
9E+1	ml	vegetable oil
3	medium	onions minced
1.5	kg	chicken pieces skinned
11	ml	salt

Directions

Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chilis in a small frying pan.

Place over a medium flame.

Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma.

Empty the spices into a clean coffee grinder or spice grinder and grind until fine.

Put spiced in bowl.

Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time.

The coconut should pick up lots of brown flecks and also smell roasted.

Put the coconut in the bowl with the other dry roasted spices.

Put the garlic, ginger, and green chili into the container of an electric blender, along with some water.

Blend until you have a paste.

Heat the oil in a 10 to 12 inch frying pan or sauté pan over a medium high flame.

When hot put in the onions.

Stir and fry them until they pick up brown spots.

Now pour in the garlic-ginger mixture and stir once.

Turn heat to medium.

Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl.

Stir and fry the chicken for 3 to 4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender.

Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored.