Title: Goan Style Chicken with Roasted Coconut
Categories: Poultry
Yield: 6 Servings
| 2 1/4 | tb | Coriander seeds |
| 2 1/4 | ts | Whole cumin |
| 1 1/2 | ts | Whole black mustard seeds |
| 1 1/2 | | One inch stick cinnamon |
| 6 | | Hole cloves |
| 3/8 | ts | Whole black peppercorns |
| 3/8 | ts | Ground nutmeg |
| 1 1/2 | | Whole dried hot red chili |
| 3 | c | Grated fresh coconut |
| 1 1/2 | | One in cube ginger chopped |
| 9 | | Cloves garlic |
| 3/4 | | Fresh hod green chili |
| 2 1/4 | c | Water |
| 6 | tb | Vegetable oil |
| 3 | | Medium onions, minced |
| 3 1/3 | lb | Chicken parts, skinned |
| 2 1/4 | ts | Salt |
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.