Preparation Time : 20 minutes + one hour marination time
Cooking Time : 15 -20 minutes
Serving : 6 -8 members
Description
Goa is one place that always reminds me of happy care free days with good food, sun kissed beaches with laid back attitude people around. My first visit was as a little one with my parents and brother. All my brother and myself did was soak ourselves in the pool and beach alternatively.. Followed with eating meals and brunches non- stop .Till date it’s the best holiday for me. My next visit was a few years back, again with my parents and two kids. This time it was more of exploring the place, food and culture .Its kind of hard to impress my gal but she fell in love with goa and ended up saying get me married to a guy here please. She still is crazy about vindaloo , xacuti and bibenca. ( all these are Goan dishes not guy’s names ) so for the love towards goa, every now and then I keep trying out Goan recipes to cosy up. This recipe was taken note from the telly which was made with mutton. I have used chicken instead and no complaints at all as it was deliciously warming endowed with a lovely meaty texture. The aroma of fried ground spices with the chicken hits you at the right spot. This dish can be served any time of the day with anything and everything. I serve it as a side with rice, chapathis, idli , dosa , rotis, bread …..
Ingredients
Ingredients | Quantity |
|---|---|
| Chicken / mutton | 1 kg |
| Potatoes- | 6 cubed |
| Bay leaf | 2 |
| Coriander seeds | 1 teaspoon |
| Cloves | 2 |
| Onions | 4 chopped + 2 sliced |
| Coconut grated | 1 cup |
| Black pepper corns | 1/4 teaspoon |
| Cinnamon | 2 one inch pieces |
| Dry red chillies | 2 broken to 2 |
| Oil | 4 tablespoons + 4 tablespoons |
Ingredients to marinate
Ingredients | Quantity |
|---|---|
| Turmeric powder | 1 1/2 teaspoon |
| Red chilly powder | 4 teaspoons |
| Garam masala power | 4 teaspoons |
| Lime juice | 1 lime |
Ingredients to grind
Ingredients | Quantity |
|---|---|
| Garlic- | 10 flakes |
| Green chillies | 6 |
| Ginger | 2 inch piece |
To garnish
Coriander leaves- chopped few to garnish
Method
- Grind the ingredients below the to grind ingredients list together to a smooth paste .Add with the marinating ingredients and mix well with the cleaned chicken pieces and cubed potatoes.
- Marinate for one hour .Heat oil in a heavy bottomed pan . Add pepper corns , coriander seeds , cloves , cinnamon, dry red chillies and sliced onions . Sauté for 2-4 minutes until s good aroma arises .
- Top with the grated coconut and fry until crunchy and gets to deep gold color. Remove from heat and cool completely. Grind to a coarse paste .Heat 4 tablespoons of oil in another pan .
- Top with the Bay leaves and chopped onions . Fry to pink in color. Add the marinated chicken and potatoes with half cup water . Bring to boil adding salt to taste .
- cook until the color of the chicken and potatoes change . Takes about 6-8 minutes . Add the ground coarse paste .
- Mix well and cook until the chicken and potatoes are cooked and oil separates .
- Garnish with chopped coriander leaves and serve hot .
Notes
The same recipe can be done with mutton as well
