Chicken Shakuti (chicken cooked in coconut)

Posted on October 17, 2020

Chicken Shakuti (chicken cooked in coconut)



  1. Roast the coriander seeds, cumin seeds, mustard seeds, cinnamon,
    cloves, peppercorns, nutmeg and red chili in a small frying pan.
  2. Now quickly ‘dry-roast’ the spices, stirring them frequently until they emit a
    very pleasant ‘roasted’ aroma.
  3. Grind the spices in a grinder until fine, put the spices in a bowl.
  4. Put the coconut in the same frying pan and dry roast it over a medium flame,
    stirring all the time.
  5. The coconut should pick up lots of brown flecks and also smell roasted.
  6. Put the coconut in the bowl with the other dry roasted spices.
  7. Make a fine paste with garlic, ginger, green chili along with some water.
  8. Heat the oil in a 10-12 inch frying pan, saute the onions until brown.
  9. Add the garlic-ginger mixture and stir well in a medium flame.
  10. Put the chicken pieces, salt, as well as the spiced coconut mixture in the bowl.
  11. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn the
    heat to low, and cook for 25 to 30 minutes or until chicken is tender.
  12. Serve hot.

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