megpie71
megpie71
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Back May 9th, 2009 Forward
Being for the benefit of [info]princess_kessie

This is what I served for dinner last night. Recipe from the Woman's Day Curry-Lovers' Cookbook, page 42.

Shakuti


Ingredients:

  • size 15 chicken [1]

  • 3 tablespoons ghee

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 2 whole cloves

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon paprika

  • 1 teaspoon turmeric

  • 1/2 teaspoon ground nutmeg

  • 3 cloves garlic, chopped

  • 2 onions, chopped

  • 1 tablespoon tomato paste

  • 1 cup thick coconut milk [2]

  • 1 cup chicken stock [2]

  • 1/4 cup desiccated coconut



Method:

  1. Cut chicken into serving pieces, pat dry with absorbent paper.

  2. Heat ghee in large frying pan, add chicken and fry until golden brown, about 6 - 8 minutes. Remove from pan and drain on absorbent paper.

  3. Add spices, garlic and onion and fry until onion has softened, about 6 - 8 minutes.

  4. Stir in tomato paste and cook for 1 minute.

  5. Add chicken, coconut milk, stock and desiccated coconut, mix well and bring to the boil.

  6. Cover pan with a lid, lower heat and simmer for 40 minutes or until chicken is almost tender.

  7. Remove lid from pan and simmer for a further 10 minutes or until sauce is thick and dry.



Serves 4 - 6. Serve with rice.
All measures are Australian metric measures - 1 cup = 250mL; 1 tablespoon = 20 mL; 1 teaspoon = 5mL

[1] Can substitute 1.5kg chicken pieces, or 1kg chicken thigh or breast fillets.
[2] Alternatively, substitute in 1 teaspoon chicken stock powder, and 1 425g can coconut milk.

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