Goan Style Chicken With Roasted Coconut Recipes

GOAN-STYLE CHICKEN WITH ROASTED COCONUT (SHAKOOTHI)

Steps:

• 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.

GOAN-STYLE CHICKEN WITH ROASTED COCONUT

Steps:

• Into a small, preferably cast-iron, frying pan put the coriander seeds, cumin seeds,mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chilli. Place the pan over medium heat. Now quickly dry-roast the spices, stirring frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine, then place in a bowl. Put the coconut into the same frying pan and dry-roast it over medium heat, stirring it continuously. The coconut should pick up lots of brown flecks and also smell 'roasted'. Add to the dry-roasted spices. Put the garlic, ginger and green chilli into a blender along with 4 tablespoons water. Process to a paste. Put the oil in a 25-30cm (10-12in) frying pan over medium-high heat.When the oil is hot, put in the onions and cook until they pick up brown spots. Now pour in the garlic-ginger mixture from the blender and stir once. Lower the heat to medium. Put in the chicken pieces, salt and the spice-coconut mixture. Stir-fry the chicken for 3-4 minutes or until it loses its pinkness and turns slightly brown. Add 300ml (½ pint) water and bring to a simmer. Cover the pan tightly, reduce the heat to low, and cook for 25-30 minutes or until the chicken is tender. Stir a few times during cooking, turning over each piece of chicken so that it colours evenly. Fish out the cinnamon pieces before serving.