Goan Style Chicken With Roasted Coconut Shakoothi Food

GOAN-STYLE CHICKEN WITH ROASTED COCONUT

Steps:

• Into a small, preferably cast-iron, frying pan put the coriander seeds, cumin seeds,mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chilli. Place the pan over medium heat. Now quickly dry-roast the spices, stirring frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine, then place in a bowl. Put the coconut into the same frying pan and dry-roast it over medium heat, stirring it continuously. The coconut should pick up lots of brown flecks and also smell 'roasted'. Add to the dry-roasted spices. Put the garlic, ginger and green chilli into a blender along with 4 tablespoons water. Process to a paste. Put the oil in a 25-30cm (10-12in) frying pan over medium-high heat.When the oil is hot, put in the onions and cook until they pick up brown spots. Now pour in the garlic-ginger mixture from the blender and stir once. Lower the heat to medium. Put in the chicken pieces, salt and the spice-coconut mixture. Stir-fry the chicken for 3-4 minutes or until it loses its pinkness and turns slightly brown. Add 300ml (½ pint) water and bring to a simmer. Cover the pan tightly, reduce the heat to low, and cook for 25-30 minutes or until the chicken is tender. Stir a few times during cooking, turning over each piece of chicken so that it colours evenly. Fish out the cinnamon pieces before serving.

GOAN CHICKEN XACUTI

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
• Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
• Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
• Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.