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.
  • TIP:
  • Traditionally, chicken is cut into comparitively smaller pieces for this recipe.

Reviews & Comments 3

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  • lyanthya 10 years ago
    I just had this two weeks ago at the Brick Lane Curry House in Manhattan. I've been hunting for a recipe ever since. Thanks!
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  • kikiman 10 years ago
    Good Morning...Lor,Thks for your kind words..Coconut is a vital ingredient most goan dishes have coconut in it..cheers:))
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    " It was excellent "
    lor ate it and said...
    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!
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