GOAN-STYLE CHICKEN WITH ROASTED COCONUT (SHAKOOTHI)

Steps:

• 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.