Chicken Shakuti
By : Alison PintoCategory : Goa, Chicken, Curries and gravies
Servings : 2
Time Taken : 30-45 mins
Rating :
Method
Chop four of the onions and fry until light brown.
Add the chicken and brown.
Add the ground paste, fry for a minute and then add the thin coconut milk.
Cook until chicken is tender.
Cut the remaining onions into quarters and add to the chicken.
Boil on high flame for a few minutes then lower flame
Add the thick coconut milk.
Add salt if required.
Simmer on low for 10 minutes or so until sauce has thickened.
Sprinkle over some lime juice prior to serving.
Ingredients:
1Kg chicken, cut into medium sized pieces
6 tbsp ghee
8-10 onions
juice of 2 limes
1 coconut - thick and thin milk extracted from it
1 coconut - grate and roast with two of the onions(sliced lengthwise) and a little ghee. (This should be roasted until the coconut becomes a pale brown.)
1Kg chicken, cut into medium sized pieces
6 tbsp ghee
8-10 onions
juice of 2 limes
1 coconut - thick and thin milk extracted from it
1 coconut - grate and roast with two of the onions(sliced lengthwise) and a little ghee. (This should be roasted until the coconut becomes a pale brown.)
Roast and grind (to paste with a little water):
roasted coconut/onion mixture
2 tbsp corriander seeds
5 peppercorns
15 dried red chillies
1tsp turmeric
6 cloves
1/2 inch piece cinnamon
1/2 nutmeg
3/4 tblsp aniseed
1tbsp poppy seeds
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