Entree: India – Goa – चिकन शाकुती ➤ chikan shākutī (Goan chicken curry cooked in a roasted coconut and spice paste)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each, skin removed if preferred
- 1 cup (100 g) grated fresh coconut or desiccated unsweetened if fresh unavailable
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, sliced thinly
- 6 cloves garlic
- 1-inch (2.5 cm) piece ginger
- 6 dried red chilies (such as Byadgi or Kashmiri)
- 2 tbsp (14 g) white poppy seeds
- 2 tsp (4 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) fennel seeds
- 6 black peppercorns
- 2 cloves
- 1 small stick cinnamon
- 1/4 tsp (0.5 g) turmeric powder
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) vinegar if unavailable
- 1 cup (240 ml) water, plus more as needed
- 1 cup (240 ml) coconut milk (full fat preferred)
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) melted ghee or additional oil for finishing (optional)
- 1 small bunch fresh cilantro, chopped for garnish

Instructions

1. Dry-roast the grated coconut in a skillet over medium heat until golden brown and aromatic, about 5–8 minutes. Remove and set aside. In the same skillet, toast poppy seeds, coriander seeds, cumin seeds, fennel seeds, peppercorns, cloves, cinnamon, and dried red chilies briefly until fragrant, about 2–3 minutes; remove and cool.
2. In a blender, combine the toasted coconut and toasted spices with garlic, ginger, turmeric, tamarind paste, and 1/2 cup (120 ml) water. Blend to a smooth paste, adding a little more water if necessary to reach a thick curry-paste consistency.
3. Heat the vegetable oil in a heavy-bottomed pan over medium heat. Add the sliced onions and sauté until deep golden brown, about 10–12 minutes (this step builds the base flavor).
4. Add the spice-coconut paste to the onions and cook, stirring, 4–5 minutes until the oil separates slightly and the raw smell disappears.
5. Add the chicken pieces to the pan, coating them well in the paste. Cook 5 minutes, then add 1/2 cup (120 ml) water, cover, and simmer gently for 20 minutes, turning pieces once or twice.
6. Stir in the coconut milk, adjust salt, and simmer uncovered another 10–15 minutes until chicken is cooked through and sauce is rich and slightly thickened. Add more water if the gravy is too thick.
7. Finish with melted ghee or a drizzle of oil if using, and sprinkle chopped cilantro before serving. Serve hot with steamed rice, Goan sannas, or crusty bread.