To
make the spice mixture, spread the chilies, cumin, coriander seeds,
fenugreek seeds, peppercorns and cloves over the surface of a baking sheet
and roast in a preheated oven, 200C (400F), Gas Mark 6, for 5 minutes.
Allow to cool slightly, then grind to a powder with the cardamom seeds and
cinnamon. Add the turmeric.
Heat
the oil in a saucepan and fry the onions and garlic until softened and
beginning to brown. Add the spice mixture and toasted coconut and fry,
stirring constantly, for 1 minute.
Add
the chicken to the pan and seal in the oil. Add the peanuts, coconut milk
and stock and simmer gently for 40 minutes.
Once
the chicken has cooked through and is tender, add the lemon juice and
salt. Simmer for 5 minutes, then serve.
Serves 4
Shakuti is a Goanese specialty; it is rich
and coconutty, with a sour tang from the lemon juice.
