Chicken shakuti (chicken cooked in coconut) 2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | kilograms | Chicken, cut into desired pieces (or or off the bone) |
| 2 | teaspoons | Corriander seeds |
| 8 | Dried kashmiri chillies | |
| ½ | teaspoon | Cummin seeds |
| 1 | teaspoon | Fenugreek seeds |
| 5 | Peppercorns | |
| 2 | teaspoons | Peanuts (unsalted) |
| ½ | Coconut, grated | |
| 1 | teaspoon | Turmeric |
| 4 | Cardamoms | |
| 6 | Cloves | |
| 1 | Inch piece of cinnamon | |
| 1 | Lemon | |
| Salt to taste | ||
Directions
Dry roast the coriander seed, kashmiri chiles, cumin seed, funegreek seed, peppercorns peanuts and coconut in a large pan (until coconut is a light brown, taking care not to burn the spices).
Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and finely grind.
Fry the spice mixture in some ghee for a few minutes. Add the chicken and brown. Add salt and a little water and simmer until chicken is cooked.
Sprinkle over lemon juice a few minutes before serving.
From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)