Goan Chicken CurryFrom kikiman 7 years ago
- 2 tablespoon(s) oil shopping list
- 2 onions finely chopped shopping list
- 12 medium pieces (about 800 grams) of chicken shopping list
- ½ teaspoon(s) turmeric powder shopping list
- 2 cup(s) water shopping list
- salt to taste shopping list
- 1 tablespoon(s) tamarind pulp shopping list
- ½ teaspoon(s) equal mix of mace and nutmeg powders For the Paste shopping list
- 1 cup(s) grated coconut shopping list
- 10 whole dry red Kashmiri chillies shopping list
- 4 cloves shopping list
- 2 cinnamon sticks of 1" each shopping list
- 2 tablespoon(s) each coriander and poppy seeds (khus khus) shopping list
- 1 teaspoon(s) each of blackpeppercorns, carom and cumin seeds shopping list
- 2 star anise (phoolpatri) shopping list
- 1 tsp garlic paste shopping list
How to make it
- Dry roast the grated coconut in a non-stick pan on low heat stirring every now and then for about 3 minutes or till it is reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other ingredients for the paste except the garlic briefly till they turn a shade darker and give off an aroma. Grind to a paste with the coconut, garlic and water as required to make a thick fine paste.
- Heat the oil in a thick-bottomed pan and add the onions. Saute on medium level for about 4 minutes or till they are browned.
- Add the chicken pieces and fry on medium-low heat for about 5 minutes or till golden on all sides.
- Add the ground paste and turmeric powder. Fry on medium-low heat for about 5 minutes ot till oil separates
- Add water, salt and mix well. Bring to a boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for about 12 minutes or till the chicken is fully cooked and tender.
- Traditionally, chicken is cut into comparitively smaller pieces for this recipe.
The Cookkikiman Karachi, PK
The Rating2 people
Good morning Kikiman! I love your recipe but I can't include the grated coconut due to allergies. Is this a major ingredient or would it taste just as good without it. Excellent recipe by-the-way and you deserve 5 forks all the way!
Cheers!!!lor in Toronto loved it
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