Title: Goan-Style Chicken with Roasted Coconut (Shakoothi)
Categories: Indian Entree Ethnic Spicy
Yield: 6 Servings
| 2 1/4 | tb | Coriander seeds |
| 1 1/2 | ts | Whole black mustard seeds |
| 6 | | Hole cloves |
| 3/8 | ts | Ground nutmeg |
| 3 | c | Grated fresh coconut |
| 9 | | Cloves garlic |
| 2 1/4 | c | Water |
| 3 | | Medium onions, minced |
| 2 1/4 | ts | Salt |
| 2 1/4 | ts | Whole cumin |
| 1 1/2 | | One inch stick cinnamon |
| 3/8 | ts | Whole black peppercorns |
| 1 1/2 | | Whole dried hot red chili |
| 1 1/2 | | One in cube ginger chopped |
| 3/4 | | Fresh hod green chili |
| 6 | tb | Vegetable oil |
| 3 1/3 | lb | Chicken parts, skinned |
Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
peppercorns, nutmeg and red chili 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 10-12 inch frying pan or
saute 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 3-4 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.