Goan-style chicken with roasted coconut (shak

6 servings

Ingredients

QuantityIngredient
tablespoonCoriander seeds
One in cube ginger chopped
teaspoonWhole cumin
9Cloves garlic
teaspoonWhole black mustard seeds
¾Fresh hod green chili
One inch stick cinnamon
cupWater
6Hole cloves
6tablespoonsVegetable oil
teaspoonWhole black peppercorns
3mediumsOnions -- minced
teaspoonGround nutmeg
3⅓poundsChicken parts -- skinned
Whole dried hot red chili
teaspoonSalt
3cupsGrated fresh coconut

Directions

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, gi 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 andturn heat to low, and cook for 25 to 30 minutes or until chicken is tender.

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