Goan-Style Chicken with Roasted Coconut (Shakoothi)

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READY IN: 4mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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