Goan-style chicken with roasted coconut (shako
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Goan-style chicken with roasted coconut (shako
  Chicken    Coconut    Spicy    Indian  
Last updated 6/12/2012 12:58:08 AM. Recipe ID 20854. Report a problem with this recipe.
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      Title: Goan-style chicken with roasted coconut (shako
 Categories: Indian, Main dish, Ethnic, Spicy
      Yield: 6 servings
 
  2 1/4 T  Coriander seeds
  2 1/4 t  Whole cumin
  1 1/2 t  Whole black mustard seeds
  1 1/2 ea One inch stick cinnamon
      6 ea Hole cloves
    3/8 t  Whole black peppercorns
    3/8 t  Ground nutmeg
  1 1/2 ea Whole dried hot red chili
      3 c  Grated fresh coconut
  1 1/2 ea One in cube ginger chopped
      9 ea Cloves garlic
    3/4 ea Fresh hod green chili
  2 1/4 c  Water
      6 T  Vegetable oil
      3 ea Medium onions, minced
  3 1/3 lb Chicken parts, skinned
  2 1/4 t  Salt
 
  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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Recipe ID 20854 (Apr 03, 2005)

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