Ingredients
-
3
-
3
-
2
-
2
-
2
-
1
-
1
-
1
-
1/2
-
3
-
2
-
1
-
1
-
1
-
1/4
Directions
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 , Made this while my son was home from college, and he really enjoyed it It is spicy, but the sweetness of the coconut offsets the heat A big plus was the wonderful smell that filled the house! Thanks for sharing Made for ZWT8
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Chicken Into Serviing Pieces. Rinse and Pat Dry With Peper Towels. |
|
2
Done
|
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. |
|
3
Done
|
Add Spices, Garlic and Onion and Fry Until Onion Has Softened, About 6-8 Minutes. Stir in Tomato Paste and Cook For 1 Minute. |
|
4
Done
|
Add Chicken, Coconut Milk, Stock and Desiccated Coconut, Mix Well and Bring to the Boil. |
|
5
Done
|
Place Lid on Pan, Lower Heat and Simmer For 40 Minutes or Until Chicken Is Almost Tender. |
|
6
Done
|
Uncover Pan and Simmer 10 More Minutes or Until Sauce Is Thick and Dry. |
