chicken chacuti
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.
prep time
30 Min
cook time
35 Min
method
---
yield
05 serving(s)
Ingredients
- 1 - whole chicken 1.5 kg+-
- 3 tablespoons dried coriander
- 2 bunches fresh coriander
- 1 teaspoon cumin seeds
- 15 - black pepper corns
- 6 - whole cardamon
- 1 - strand of saffron
- 1 teaspoon cloves
- 2 sticks cinnamon
- 4 cloves garlic fresh
- 4 - slices fresh ginger
- 1 - whole nutmeg
- 1 - tin 450ml coconut milk
- 1 tablespoon red sweet pimento
- 1 to 2 - birds eye chilies, optional
- 2 - bay leaves
- 3 - whole onions
How To Make chicken chacuti
-
Step 1Roast all spices separately in a pan - be careful not to burn them and watch out for latent heat.
-
Step 2Roast 3 onions in the oven until golden brown
-
Step 3Blend one onion with roasted spices in a blender.
-
Step 4Brown cut up chicken pieces in a casserole sauce pan large enough for full chicken
-
Step 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.
-
Step 6Allow to simmer until cooked and serve with a top of the range aromatic rice of you're choice and a great side salad
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes