Name: Goan-Style Chicken with Roasted Coconut (Shakoothi)
Ingredients: 2 1/4 tb Coriander seeds; 1 1/2 ts Whole black mustard seeds; 6 Hole cloves; 3/8 ts Ground nutmeg; 3 c Grated fresh coconut; 9 Cloves garlic; 2 1/4 c Water; 3 Medium onions, minced; 2 1/4 ts Salt; 2 1/4 ts Whole cumin; 1 1/2 One inch stick cinnamon; 3/8 ts Whole black peppercorns; 1 1/2 Whole dried hot red chili; 1 1/2 One in cube ginger chopped; 3/4 Fresh hod green chili; 6 tb Vegetable oil; 3 1/3 lb Chicken parts, skinned

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats	Indian	Indian, Main dish, Ethnic, Spicy	6	Servings

INGREDIENTS

2 1/4	tb	Coriander seeds
1 1/2	ts	Whole black mustard seeds
6		Hole cloves
3/8	ts	Ground nutmeg
3	c	Grated fresh coconut
9		Cloves garlic
2 1/4	c	Water
3		Medium onions, minced
2 1/4	ts	Salt
2 1/4	ts	Whole cumin
1 1/2		One inch stick cinnamon
3/8	ts	Whole black peppercorns
1 1/2		Whole dried hot red chili
1 1/2		One in cube ginger chopped
3/4		Fresh hod green chili
6	tb	Vegetable oil
3 1/3	lb	Chicken parts, skinned

INSTRUCTIONS

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.
From the TWSU BBS, 316-689-3779, C. Burdsal, SYSOP
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmindian.zip

A Message from our Provider:

“Jesus: power to break life controlling problems”