Recipe - Goan-Style Chicken With Roasted Coconut (Shakoothi)

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

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.

From the TWSU BBS, 3166893779, C. Burdsal, SYSOP

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