Name: Goan-Style Chicken with Roasted Coconut (Shakoothi)
Yield: Serves 4–5
Cuisine: Indian
Ingredients: 1 teaspoon black mustard seeds; 1½ teaspoons cumin seeds; 2.5 cm/1 inch cinnamon stick, broken up into 3–4 pieces; 1 kg/2 lb 4 oz chicken joints, skinned; ½–1 fresh, hot green chilli; 4 cloves; enough grated fresh coconut to fill a glass measuring jug to the 425 ml/15 fl oz level; 1 dried, hot red chilli (deseeded if you want it mild); 1½ tablespoons coriander seeds; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; 6–8 garlic cloves, peeled; 4 tablespoons vegetable oil; 175 g/6 oz onions, peeled and very finely chopped; 4 tablespoons water, plus 275 ml/9½ fl oz water; ¼ teaspoon black peppercorns; about ⅙ of a nutmeg; 1½ teaspoons salt

Preparation info

Serves
4–5

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

I just love this dish. I ate it for the first time in balmy, palm-fringed, coastal Goa and have been hoarding the recipe ever since. Even though there are several steps, it is not at all hard to put together, especially if you have grated coconut lying around in the freezer, as I always have. All major Indian grocers sell it in flat packs. You can always make your own. I buy two or three coconuts when I see good ones. I grate them as soon as I get home (for instructions), then store the gra