Shakooti, Goan Style Chicken with Roasted Coconut (India)


Serves 4 -5.

2 tablespoon whole coriander seeds
2 teaspoon whole cumin seeds
1 teaspoon whole black mustard seeds
1 inch of cinnamon broken into 3-4 pieces
4 whole cloves
1/4 teaspoon whole black peppercorns
1/6 of a whole nutmeg
1 whole, dried hot chili
2 cups grated coconut
6-8 cloves garlic, peeled
1 inch cube of fresh ginger, peeled and coarsely shopped
1 1/2 cups water
4 tablespoon vegetable oil
2 medium onions, diced
1 1/2 teaspoon salt
2 1/4 lb 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 and stir frequently until the spices are fragrant. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Take the spices out an put them in a bowl.

Put the coconut into the same frying pan and repeat the procedure above, stirring frequently. When the coconut begins to develop brown flecks, remove from flame and add to the spices in the bowl.

Put the garlic, ginger, and green chili into the container of an electric blender, along with 4 tablespoon of water. Blend until you have a paste.

Heat the oil in a 10-12 inch frying pan over a medium flame. When hot, put in the chicken pieces, salt as well as the spice coconut mixture in the bowl. Stir and fry the chicken until it loses its pinkness and starts to turn slightly brown, about 3-4 minutes. Add the remaining water and bring to simmer. Cover tightly and cook on low until the chicken is tender, about 20-25 minutes. Stir occasionally turning the pieces over.