Shakoothi

submitted by amanda


Title: Goan-style Chicken with Roasted Coconut (Shakoothi)
Categories: Indian, Main dish, Ethnic, Spicy
Servings: 6

2 1/4 Tbsp coriander seeds
2 1/4 tsp whole cumin
1 1/2 tsp whole black mustard seeds
1 1/2 One inch stick cinnamon
whole cloves
3/8 tsp whole black peppercorns
3/8 tsp ground nutmeg
1 1/2 Whole dried hot red chili
3 cup grated fresh coconut
1 1/2 One in cube ginger chopped
Cloves garlic
3/4 Fresh hod green chili
2 1/4 cup water
6 Tbsp vegetable oil
Medium onions, minced
3 1/3 lb chicken parts, skinned
2 1/4 tsp 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.

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