Pronounced “shakooti”, this Portuguese-inspired curry is also called “sagoti”, and can be made with shrimp or meat. It is a thick curry made as hot or mild as the cook likes it, and is a part of the local Christian cuisine all over Goa.
Heat half the oil in a skillet over high heat and add all the ingredients from the cinnamon to the poppy seeds. As soon as they start to sizzle, put in the onions and cook for 7 to 8 minutes until very soft and golden, then add the ginger and garlic and cook for a minute or so.
Stir in the coconut and cook until toasted and brown, stirring continuously to prevent it from scorching. Put this mixture into a blender and add enough water to just cover it. Blitz to a fine puree and set aside.
Heat the remaining oil in the same skillet (after giving it a wipe) over high heat, add the chicken pieces and cook until sealed and light brown. Sprinkle in salt to season and the turmeric and cook for a minute or so, then pour in the puree from the blender and rinse the blender out with a little water. Pour this in as well.
Add the tomatoes, bring to a boil then reduce the heat and simmer for 15 to 20 minutes, or until the chicken is cooked through. Adjust the seasoning the taste and serve hot with a few shavings of nutmeg.