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Sho-Coo-Tee Chicken

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This is a truly unique and delicious chicken curry

Sho-Coo-Tee chicken curry

A Bangladeshi curry that is oh so good!

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.

Making Sho-Cho-Tee

Ready too wrap up

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.

Chicken wraps boiling away

Veal wrapped in chicken boiling away.

The main Goan ingredients are the coconut cream and curry leaves and the Bangladeshi input is the paanch poran.* You will love the flavour this five spice Indian blend offers to this dish.

Chicken Sho-Cho-Tee



I hope you try this chicken curry… it is amazing!


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Yield: 4

How To Make Sho-Coo-Tee - A Spicy Coconut And Chicken Curry

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


  1. 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.
  2. 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.
  3. 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.
  4. Toss in the crisp onion slices, the tomatoes, two finely chopped green chillies and two tablespoons of the date molasses.
  5. 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.
  6. Chicken Roulade Preperation
  7. 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.
  8. Pound the chicken thighs with a mallet to tenderise. Sprinkle both sides of the thighs with a pinch of turmeric and paprika powder.
  9. 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.
  10. Boil in water for 10 minutes until cooked then leave aside to cool before unwrapping the cling film.
  11. For the Sho-Coo-Tee sauce
  12. 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.
  13. You can serve the sauce as is or blend to a smooth sauce.
  14. Slice the chicken thigh roulades diagonally and brown in oil or ghee for a further further five minutes.
  15. Serve with the Sho-Coo-Tee sauce with rice or fresh naans.

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*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.

The chicken and lamb used in this recipe were supplied by my friends at Farmer’s Choice.

Stuart M

Friday 12th of January 2018

Hi Dan. I plan doing this soon using the recipe in your brilliant cook book. In it you say to prepare the lamb as with seekh kebabs. Does that mean simply to 'lace' the lamb mince by itself or do you mean to mix in all the other kebab ingredients too? I don't want to get this one wrong as it looks like a showstopper!

Dan Toombs

Monday 22nd of January 2018

Hi Stuart

Thank you very much. That is what I mean. If you can't be bothered to lace the lamb, you could just cook it as normal but I usually lace it. Both are really good.

Thanks, Dan

Matt J

Sunday 10th of January 2016

Looks amazing, and my local Indian does this - I'm looking for a more challenging recipe so I'll definitely be trying!

Dan Toombs

Friday 15th of January 2016

Hi Matt

I hope you get a chance to make it. This is one of my all time favourites. Thanks for stopping by.


Calogero Mira

Sunday 26th of May 2013

This Sho-Coo-Tee recipe seems quite difficult.

Tom Oakes

Monday 11th of March 2013

Awesome. Purée and roulades could probably be made well ahead of time. No mention of garlic or coriander usage in recipe - I cooked and blended into sauce. Doing onions and tomatoes correctly is big key to sauce. Will do more chilies next time, was not terribly hot with 3 Thai chilies. Overall a great recipe - a good deal of work but well worth it!

Dan Toombs

Monday 11th of March 2013

Thank you very much Tom. I'll have to have a look at the recipe and get the garlic and coriander in there. :-) Really glad you liked it. I prefer a lot more chilli too.


Dan Toombs

Friday 22nd of February 2013

Thanks Keith. It's really good. If you like spice, throw in some naga chilli paste. :-)

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