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  Recipe Home » Main Course » Goan-Style Chicken With Roasted Coconut (Shak
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  Goan-Style Chicken With Roasted Coconut (Shak
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 207
Ingredients:
2 1/4 tbsp Coriander seeds
2 1/4 tsp Whole cumin
1 1/2 tsp Whole black mustard seeds
1 1/2 One inch stick cinnamon
6 Hole cloves
3/8 tsp Whole black peppercorns
3/8 tsp Ground nutmeg
1 1/2 Whole dried hot red chili
3 cup Grated fresh coconut
1 1/2 One in cube ginger chopped
9 Cloves garlic
3/4 Fresh hod green chili
2 1/4 cup Water
6 tbsp Vegetable oil
3 Medium onions, minced
3 1/3 lb Chicken parts, skinned
2 1/4 tsp Salt
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.
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