Goan-style chicken with roasted coconut (shak

Yield: 6 servings

Measure Ingredient
2¼ tablespoon Coriander seeds
1½ \N One in cube ginger chopped
2¼ teaspoon Whole cumin
9 \N Cloves garlic
1½ teaspoon Whole black mustard seeds
¾ \N Fresh hod green chili
1½ \N One inch stick cinnamon
2¼ cup Water
6 \N Hole cloves
6 tablespoons Vegetable oil
⅜ teaspoon Whole black peppercorns
3 mediums Onions -- minced
⅜ teaspoon Ground nutmeg
3⅓ pounds Chicken parts -- skinned
1½ \N Whole dried hot red chili
2¼ teaspoon Salt
3 cups Grated fresh coconut

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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