This is a truly unique and delicious chicken curry
Those of you who have tried my Goan Xacutti recipe will no doubt know how much I love Goan food. Chicken Xacutti is one of my favourite Goan dishes of all. This dish is a Goan-Bangladeshi mix called Sho-Coo-Tee the Bengali pronunciation of Xacutti. Xacutti is actually the name of a cooking style.
Here I offer you another of the amazing recipes by my friend Mo – head chef at Table Talk in Middleton St George.
This is a recipe for Sho-Coo-Tee, a Bangladeshi interpretation of the famous Goan curry. Sho-Coo-Tee is in fact the Bangladeshi pronunciation of Xacutti. Mo’s recipe is slightly different. He uses a spinach filling which is equally as nice. I didn’t have any spinach on hand so I will show you his recipe for the chicken roulades at a later date.
The main Goan ingredients are the coconut cream and curry leaves and the Bangladeshi input is the paanch photon.* You will love the flavour this five spice Indian blend offers to this dish.
I hope you try this chicken curry… it is amazing!
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|How To Make Sho-Coo-Tee – A Spicy Coconut And Chicken Curry|
- Sho-Coo-Tee paste – recipe follows
- ￼￼8 large boned and skinless chicken thighs
- My lamb keema, minus the peas and substituting lamb with veal
- Oil for deep frying
- 1 tablespoon of Paanch Phoron*
- 2 large onions – thinly sliced
- 4 tablespoons of pure ghee (clarified ghee)
- 2 tablespoon of date molasses**
- 2 green chillies – finely chopped
- 4 cloves of garlic
- 3 tomatoes quartered
- 4 tablespoons chopped coriander
- 3 bay leaves
- 1 1/2 cups (400ml) coconut milk
- 6-10 Fresh curry leaves
- Vegetable oil (for deep frying)
- Salt & Pepper to taste
- A pinch of turmeric
- 1 teaspoon paprika
- Heat the oil in a large wok or frying a pan and fry the sliced onions until golden brown and crispy. Place on paper towels to soak up the excess oil.
- Quarter the tomatoes, sprinkle salt & pepper and bake in a low oven until crisp – similar to store bought sun dried tomatoes but better. This will take about 40 minutes though the flavour will intensify if you bake for longer.
- In a saucepan add four tablespoons of ghee and when hot add one tablespoon of paanch phoron*, 3 bay leaves and stir-fry for a further couple of minutes.
- Toss in the crisp onion slices, the tomatoes, two finely chopped green chillies and two tablespoons of the date molasses.
- Simmer for five minutes on low heat, stirring constantly until nice and mixed. Be careful not to burn the molasses as it catches easily to the bottom of the saucepan. Set aside.
- Chicken Roulade Preperation
- Make my lamb keema recipe substituting the the lamb mince with veal mince and omitting the peas. You will have some left over to enjoy the next day.
- Pound the chicken thighs with a mallet to tenderise. Sprinkle both sides of the thighs with a pinch of turmeric and paprika powder.
- On the inside of the butterflied thighs add a thin layer of the cooked veal keema and roll the thighs tightly in plastic wrap. Roll very tightly to ensure the meat doesn’t open while boiling.
- Boil in water for 10 minutes until cooked then leave aside to cool before unwrapping the cling film.
- For the Sho-Coo-Tee sauce
- In a sauce pan add a cup of coconut milk, four tablespoons of natural plain yogurt and 10 fresh curry leaves and bring to boil and then stir in the Sho-Coo-Tee paste (the fried onion and tomato paste) you made earlier.
- You can serve the sauce as is or blend to a smooth sauce.
- Slice the chicken thigh roulades diagonally and brown in oil or ghee for a further further five minutes.
- Serve with the Sho-Coo-Tee sauce with rice or fresh naans.
*Paanch Phoron translated ‘5 spices’ is a whole spice blend of equal parts of spice including fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and fennel seeds. You can blend your own though the whole spice mix is readily available at Asian shops.
**Thick dark brown syrup extracted from refining dates – readily available in Asian grocery stores. This is to add sweetness. If you can’t find it where you live, use the same amount of normal molasses though the flavour will be different.