Goan Chicken Curry:
(Episode- 6 of 100 Nonveg Recipes.
This is a very popular dish from Goan cuisine.
Ingredients:
1. Boneless chicken pieces. 1 Kg.
2. Onions. 400 gms
3. Ginger garlic paste. 2 tablespoon (1 tablespoon ginger + 1 tablespoon garlic)
4. Curry patta (neem patta. 12-15
5. Green cardamoms. 4
6. Black cardamom. 1
7. Cloves. 5
8. Black pepper corns. 10-12
9. Cinnamon. 1”
10. cumin seeds whole. 1 Tspoon
11. Fennel seeds (sauf). 1 Tspoon
12. Kasuri Methi (dry fenugreek) 1 tablespoon
13. Tamarind pulp concentrate half Tspoon (alternatively soak a small bowl of tamarind-imli in a little water and use this imli water.)
14. Coconut milk (fresh or tin) 250 ml
15. Turmeric powder. Half Tspoon
16. Red chilli powder. Half Tspoon
17. Coriander powder. 4 Tspoon
18. Red chillies whole. 4 or less
19. Green chillies. 2 crushed
20. Oil. 4 tablespoon
For marination of chicken:
1. Salt to taste
2. Turmeric powder. 1 Tspoon
3. Red chilli powder. 1 Tspoon
4. Kashmiri Red chilli powder 1 Tspoon
5. Garam masala powder Half Tspoon
6. Chicken masala powder 4 Tspoon
7. Mustard oil. 1 tablespoon
Method:
1. Wash and clean boneless Chicken pieces.
2. Marinate the chicken with salt, turmeric powder, red chilli powder, Kashmiri red chilli powder, Garam masala powder, chicken masala powder and mustard oil. Mix well and keep in fridge for 1 hour or more.
3. Finely chop onions.
4. In a pot, heat 4 Tablespoonful oil. When hot add green cardamoms, black cardamom, cloves, black pepper corns, cinnamon, whole cumin seeds and fennel seeds.
5. When splutter add Curry patta.
6. When aroma is released, add chopped onion and after one minute add crushed green chillies and red chillies whole.
7. Sauté on medium flame till 80% light golden brown.
8. Add a little water. This makes onion tender.
9. When water evaporates add ginger garlic paste.
10. Sauté till raw smell vanish.
11. Add marinated chicken.
12. Wash the bowl and add to chicken.
13. Cover the lid and cook for 3 minutes on medium low flame.
14. After 3 minutes open the lid & add 4 Tspoon coriander powder (Dhanya powder), half Tspoon turmeric powder and 1 Tspoon red chilli powder.
15. Mix and stir well.
16. Rub 1 tablespoon Kasuri Methi (dry fenugreek leaves) in palm and add to chicken.
17. Mix well. Chicken has released its water.
18. Cover the lid and cook for 5 minutes on low medium flame.
19. After 5 minutes open the lid and add half Tspoon tamarind (imli) pulp concentrate. Alternatively you can soak a small ball of tamarind in 4 tablespoon water for 10-15 minutes and squeeze. Add this tamarind water.
20. Add half Tspoon sugar to balance the tanginess of tamarind.
21. Add half cup of water. You can take quantity of water as per consistency required.
22. Cover the lid and cook for 7-8 minutes on low medium flame.
23. Open the lid after 7 minutes and check a chicken piece whether it is tender or not.
24. Chicken is tender. If not, cook for some more time.
25. Add 250 ml of coconut milk. You can use tin of coconut milk or squeezing fresh coconut .
26. Cover the lid and simmer for 5 minutes on low flame.
27. Open the lid after 5 minutes.
28. Goan Chicken Curry is ready.
29. Savour the taste of Goan Chicken Curry with Rice or Roti.
#chickenrecipe #chickencurry #indiancooking
@KiritChevli