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Goanese Chicken Curry
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| Chicken Boneless | 1-1/2 kg Cut into 12 Pieces |
| Ginger & garlic | 2 tsp paste |
| Onion | 1 medium |
| Green chillies | 10 Long Paste |
| coconut powder | 5 tbsp |
| Tamarind water | 1 tbsp |
| Curry patta | 3-4 stalks |
| Potatoes | 3-4 |
| Red chillies | 6 dried |
| Masala | |
| Coconut powder | 1 tbsp |
| Poppy seed | 1 tbsp |
| Sesame seeds | ¾ tbsp |
| Almonds | 15 skinned |
| Peanuts | 2 tbsp skinned |
| Chickpeas | 2 tbsp skinned and roasted |
| Cinnamon stick | 2 inch |
| Cloves | 4 |
| Pepper corns | 6 |
| Cumin seeds | ¾ tsp |
| Turmeric | 1 tsp |
| Salt | To taste |
Preparation
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Boil chicken in ½ cup of water with ground ginger, garlic, green chillies and salt. Cook until all liquid is absorbed and chicken is half-cooked. Roast whole onion on fire, peel and grind.Heat oil, fry all masala including the onion on low heat, add curry patta and red chillies. When masala changes colour to a light pink and gives off an aroma, add milk of coconut, chicken pieces and quartered potatoes. Add tamarind water. Cook for another 10-15 minutes. Serve with boiled rice. |
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