---------- Recipe via Meal-Master (tm) v8.00
 
       Title: Goan-Style Chicken with Roasted Coconut (Shakoothi)
  Categories: Ethnic, Poultry
       Yield: 6 servings
 
   2 1/4 tb Coriander seeds
   2 1/4 ts Whole cumin
   1 1/2 ts Whole black mustard seeds
   1 1/2 ea One inch stick cinnamon
       6 ea Hole cloves
     3/8 ts Whole black peppercorns
     3/8 ts 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 tb Vegetable oil
       3 ea Medium onions, minced
   3 1/3 lb Chicken parts, skinned
   2 1/4 ts 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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