Title: Goan-Style Chicken with Roasted Coconut (Shako
Categories: Asian Entree Ethnic Check
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.