Shakuti
Dive into the bold and comforting flavors of Shakuti, a traditional Goan chicken curry that’s a celebration of aromatic spices and creamy coconut. This soulful dish features tender chicken simmered in a rich, golden gravy made from a freshly roasted blend of coriander, cumin, cloves, cinnamon, and dried red chilies, balanced perfectly with the sweetness of grated coconut. The slow-cooked magic of tomatoes, onions, and ground spices creates a velvety base that pairs beautifully with steamed rice or warm Indian bread. Easy to prepare in under an hour, this one-pot recipe is perfect for family dinners or festive gatherings, offering a tantalizing taste of coastal India in every bite. Garnished with vibrant coriander leaves, Shakuti is a must-try for curry lovers craving something authentic and deeply satisfying.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into medium-sized pieces)
- 1 cup Coconut (grated, fresh)
- 2 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 6 Garlic cloves
- 1 inch piece Ginger
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 8 Black peppercorns
- 4 Cloves
- 1 1-inch piece Cinnamon stick
- 4 Dried red chilies
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 3 tbsp Cooking oil
- 1 to taste Salt
- 1.5 cups Water
- 2 tbsp Coriander leaves (chopped, for garnish)
Instructions
Heat 1 tablespoon of cooking oil in a pan. Add coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, dried red chilies, garlic cloves, and the ginger piece. Roast for about 2 minutes, until aromatic.
Add the grated coconut to the pan and roast with the spices until golden brown. Stir continuously to avoid burning.
Transfer the roasted mixture to a blender. Allow it to cool slightly, then grind it into a fine paste using a little water. Set aside.
In a large pot, heat the remaining 2 tablespoons of oil. Add the finely chopped onions and sauté until golden brown.
Stir in the chopped tomatoes. Cook until the tomatoes break down and the mixture becomes thick.
Add the turmeric powder, red chili powder, and the prepared coconut-spice paste to the pot. Mix well and cook for 5 minutes, stirring intermittently.
Add the chicken pieces and coat them well with the masala. Season with salt to taste.
Pour in 1.5 cups of water. Cover the pot and let the chicken simmer on low heat for 25-30 minutes, or until fully cooked and tender.
Once the curry has thickened to your preferred consistency, taste and adjust the seasoning as needed.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or Indian bread.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 10.3 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 6.2 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 152 mg | 12% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
