Recipe type: Curries
Chicken cooked in a paste made with roasted aromatic spices and coconut. A traditional Goan speciality of chicken in a very rich gravy.
- 2 tablespoon(s) oil
- 2 onions finely chopped
- 12 medium pieces (about 800 grams) of chicken
- ½ teaspoon(s) turmeric powder
- 2 cup(s) water
- salt to taste
- 1 tablespoon(s) tamarind pulp
- ½ teaspoon(s) equal mix of mace and nutmeg powders
- For the Paste
- 1 cup(s) grated coconut
- 10 whole dry red Kashmiri chillies
- 4 cloves
- 2 cinnamon sticks of 1" each
- 2 tablespoon(s) each coriander and poppy seeds (khus khus)
- 1 teaspoon(s) each of blackpeppercorns, carom and cumin seeds
- 2 star anise (phoolpatri)
- 10 flakes of garlic
- 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. Serve hot with: Ghee Rice, Goan rice or Goan pav (bread)