Title: Chicken shakuti (chicken cooked in coconut)
 Categories: Goanese
      Yield: 1 Servings
 
      1 kg Chicken, cut into desired
           -pieces (or or off the bone)
      6 tb Ghee
     10    Onions
      2    Coconuts (see note)
      2 tb Corriander seeds
      5    Peppercorns
     15    Dried red chillies
      1 ts Turmeric
      6    Cloves
    1/2    Inch piece cinnamon
    1/2    Nutmeg
    3/4 tb Aniseed
      1 tb Poppy seeds
      2    Limes
 
  NOTE: Coconuts - thick and thin milk extracted from one, the other
  grated and roasted in a large pan with two of the onions (sliced) and
  a little ghee. This should be roated until the coconut has gone a
  pale brown. Grind this roasted coconut/onion mixture.
  
  Dry roast the coriander seed, peppercorns and dried red chilies and
  grind into a paste with a little water and add the turmeric.
  
  Dry roast the cloves, cinnamon, nutmeg, aniseed and poppy seed and
  grind into a paste with a little water. Chop four of the onions and
  fry until light brown.  Add the chicken and brown. Add the corriander
  etc. paste, fry for a minute and then add the thin coconut milk. Cook
  until chicken is tender. Cut the remaining onions into quarters and
  add to the chicken, along with the roated coconut and cinnnamon etc,
  paste. Simmer for a few minutes then add the thick coconut milk. Add
  salt if required. Simmer for 10 minutes or so until sauce has
  thickened. Sprinkle over some lime juice prior to serving. From
  archives of rec.food.recipes
  
  Date: Tue, 31 Jan 1995 08:20:10 GMT
  
  From: trev@wg.icl.co.uk (Trevor Hall)