SHAKUTI
One of my favorite recipes from the Australian grocery cookbook-magazine, Hot & Spicy Cooking. Delicious! I serve this over hot cooked basmati or jasmine rice.
Provided by mersaydees
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into serviing pieces. Rinse and pat dry with peper towels.
- Heat ghee in large frying pan, add chicken and fry until golden brown, about 6 to 8 minutes. Remove from pan and drain on paper towels.
- Add spices, garlic and onion and fry until onion has softened, about 6-8 minutes. Stir in tomato paste and cook for 1 minute.
- Add chicken, coconut milk, stock and desiccated coconut, mix well and bring to the boil.
- Place lid on pan, lower heat and simmer for 40 minutes or until chicken is almost tender.
- Uncover pan and simmer 10 more minutes or until sauce is thick and dry.
Nutrition Facts : Calories 1170.6, Fat 76, SaturatedFat 33.9, Cholesterol 281.5, Sodium 405.6, Carbohydrate 53.7, Fiber 3.2, Sugar 44.1, Protein 67.3
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Kanwal Naz
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit with my family and friends.
Armando Valverde
[email protected]I made this recipe in a slow cooker, and it turned out great! I just threw all the ingredients in the slow cooker and cooked it on low for 8 hours.
Zaffar Abbas
[email protected]I'm allergic to peanuts, so I used almond butter instead of peanut butter. It was delicious!
Rajib Dey
[email protected]I didn't have any coconut milk on hand, so I used heavy cream instead. It turned out great!
sweet shopno
[email protected]The sauce was a little too thin for my taste. I think I'll add some cornstarch next time to thicken it up.
july
[email protected]This recipe was a little too spicy for my taste, but I think I just added too much chili pepper. Next time, I'll use less.
uros novakovic
[email protected]I'm not a huge fan of spicy food, but this recipe was just the right amount of spicy for me. It had a nice kick, but it wasn't too overwhelming.
Nancy Williams
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids love the creamy coconut sauce, and they don't even notice the vegetables.
Rejuan Ahmad
[email protected]I love the combination of flavors in this dish. The coconut milk and spices create a unique and flavorful sauce that I can't get enough of.
Tadala Kanjere
[email protected]This recipe is a great way to use up leftover chicken. I always have some leftover chicken in the fridge, and this is a delicious way to use it up.
Elizabeth Risener
[email protected]I love how easy this recipe is to make. I can have it on the table in under an hour, which is perfect for a busy weeknight.
Aqash Jutt
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone loved the creamy coconut sauce and the tender chicken. I will definitely be making this again.
Nabanja Edith
[email protected]This dish was easy to make and packed with flavor. The chicken was juicy and tender, and the sauce was creamy and flavorful. I will definitely be making this again!
Qudrat Agha
[email protected]I'm not usually a fan of coconut milk, but this recipe changed my mind. The sauce was so rich and flavorful, and the chicken was cooked to perfection. I will definitely be making this again.
Ronald Cook
[email protected]This shakuti recipe was amazing! The coconut milk and spices created a flavorful and creamy sauce that perfectly complemented the tender chicken. I served it over jasmine rice, and it was a hit with my family.