------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Goan-style Chicken with Roasted Coconut (Shakoothi)
 Categories: Indian Main dish Ethnic Spicy  
   Servings:  6
 
   2 1/4 T  coriander seeds                 2 1/4 t  whole cumin 
   1 1/2 t  whole black mustard seeds       1 1/2 ea One inch stick cinnamon 
       6 ea Hole cloves                       3/8 t  whole black peppercorns 
     3/8 t  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 T  vegetable oil 
       3 ea Medium onions, minced           3 1/3 lb chicken parts, skinned 
   2 1/4 t  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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