Goan-Style Chicken With Roasted Coconut (Shakoothi)

Place the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg, and red chilies in a small frying pan over medium heat. Dry-roast the spices, stirring frequently, until they emit a pleasant roasted aroma. Transfer the spices to a clean coffee grinder or spice grinder and grind until fine. Place the ground spices in a bowl.

Add the grated fresh coconut to the same frying pan and dry-roast over medium heat, stirring constantly, until the coconut has brown flecks and smells roasted. Add the roasted coconut to the bowl with the ground spices.

Place the garlic, ginger, and green chilies in the container of an electric blender. Add a small amount of water and blend until you have a smooth paste.

Heat the vegetable oil in a 10-12 inch frying pan or saute pan over medium-high heat. Add the minced onions and stir-fry until they have brown spots. Pour in the garlic-ginger-chili paste and stir once. Turn the heat to medium.

Add the chicken pieces, salt, and the spice-coconut mixture to the pan. Stir and fry the chicken for 3-4 minutes, or until it loses its pinkness. Turn the heat to low and cook for 25 to 30 minutes, or until the chicken is tender. Stir occasionally, turning the chicken pieces over to ensure even coloring.