Recipe - Goan-Style Chicken With Roasted Coconut (Shak

2 One fourth tablespoon Coriander seeds
1 One half One in cube ginger chopped
2 One fourth teaspoon Whole cumin
9 Cloves garlic
1 One half teaspoon Whole black mustard seeds
Three fourths Fresh hod green chili
1 One half One inch stick cinnamon
2 One fourth cup Water
6 Hole cloves
6 tablespoon Vegetable oil
3/8 teaspoon Whole black peppercorns
3 md Onions minced
3/8 teaspoon Ground nutmeg
3 1/3 pound Chicken parts skinned
1 One half Whole dried hot red chili
2 One fourth teaspoon Salt
3 cup Grated fresh coconut

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 'dryroast' 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 1012 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 garlicginger 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 34 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.

Recipe By :

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip