Chicken Chacuti
By
Luis Antonio Farinha-Ferreira
@Afrobraz
1
A recipe brought into Mozambique by the Goaon people. Now adopted by them and it is amazing. Not by any means a common dish, it's a very fragrant curry without the burn, yet a punch in the mouth of flavor.
A bit of work but not too bad, and as always, timing is critical in some of the steps.
This is for people who are curious and have a Joie de vivre.
A bit of work but not too bad, and as always, timing is critical in some of the steps.
This is for people who are curious and have a Joie de vivre.
Ingredients
- 1
- whole chicken 1.5 kg+-
- 3 Tbsp
- dried coriander
- 2 bunch
- fresh coriander
- 1 tsp
- cumin seeds
- 15
- black pepper corns
- 6
- whole cardamon
- 1
- strand of saffron
- 1 tsp
- cloves
- 2 stick
- cinnamon
- 4 clove
- garlic fresh
- 4
- slices fresh ginger
- 1
- whole nutmeg
- 1
- tin 450ml coconut milk
- 1 Tbsp
- red sweet pimento
- 1 to 2
- birds eye chilies, optional
- 2
- bay leaves
- 3
- whole onions
How to Make Chicken Chacuti
- 1Roast all spices separately in a pan - be careful not to burn them and watch out for latent heat.
- 2Roast 3 onions in the oven until golden brown
- 3Blend one onion with roasted spices in a blender.
- 4Brown cut up chicken pieces in a casserole sauce pan large enough for full chicken
- 5Add half of the spice mix,coconut milk,some tamarind and the rest of the blended spices and onions plus bay leaves to the chicken.
- 6Allow to simmer until cooked and serve with a top of the range aromatic rice of you're choice and a great side salad
