Goan-style Chicken With Roasted Coconut (shakoothi Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 T: Coriander seeds,
1 1/2 t: Whole black mustard seeds,
6 each: Hole cloves,
3/8 t: Ground nutmeg,
3 cup: Grated fresh coconut,
9 each: Cloves garlic,
2 1/4 cup: Water,
3 each: Medium onions, minced
2 1/4 t: Salt,
2 1/4 t: Whole cumin,
1 1/2 each: One inch stick cinnamon,
3/8 t: Whole black peppercorns,
1 1/2 each: Whole dried hot red chili,
1 1/2 each: One in cube ginger chopped,
3/4 each: Fresh hot green chili,
6 T: Vegetable oil,
3 1/3 lbs: Chicken parts, skinned
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.
Source from luhu.jp
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.
Source from luhu.jp