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Goan-Style Chicken With Roasted Coconut

Goan-Style Chicken With Roasted Coconut (Shakoothi recipe image
This American main features Coriander seeds 1 1/2 ea One in cube ginger chopped, Whole cumin 9 ea Cloves garlic, Whole black mustard seeds 3/4 ea Fresh hod green chili, One inch stick cinnamon 2 1/4 c water, Hole cloves 6 tablespoon vegetable oil. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 1384.4
Description
This savory main dish features chicken simmered in a rich, aromatic sauce made with roasted coconut and a blend of whole spices. The dish is deeply flavorful, combining the warmth of cumin, coriander, and cinnamon with the freshness of ginger, garlic, and green chili. It is a hearty, protein-packed meal perfect for weeknight dinners or family gatherings.
Ingredients
  • 2 1/4 tablespoons Coriander seeds
  • 1 1/2 whole One in cube ginger chopped
  • 2 1/4 teaspoons Whole cumin
  • 9 whole Cloves garlic
  • 1 1/2 teaspoons Whole black mustard seeds
  • 3/4 whole Fresh hod green chili
  • 1 1/2 whole One inch stick cinnamon
  • 2 1/4 cups water
  • 6 whole Hole cloves
  • 6 tablespoons vegetable oil
  • 3/8 teaspoons Whole black peppercorns
  • 3 whole Medium onions, minced
  • 3/8 teaspoons Ground nutmeg
  • 3 1/3 lbs chicken parts, skinned
  • 1 1/2 whole Whole dried hot red chili
  • 2 1/4 teaspoons salt
Directions
  1. 1
    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
  2. 2
    grated fresh coconut

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1384.4kcal
% Daily Value *
Total Fat 71.7g111%
Saturated Fat 50.3g252%
Cholesterol 0.0mg0%
Sodium 964.7mg41%
Total Carbohydrate 190.1g64%
Dietary Fiber 63.4g254%
Sugars 15.9g
Protein 33.6g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, black, blending, chicken, chili, chopped, cinnamon, cloves, coconut, coriander, cube, cumin, dried, fresh, frying, garlic, ginger, goanstyle, green, ground
Read it online: https://www.chefs-mate.com/recipe/goan-style-chicken-with-roasted-coconut-shakoothi/