September 1, 2011

Goan Chicken Curry

A spiced, flavorful chicken curry with roasted coconut paste. The spices are first toasted and then ground and this simple step just makes all the difference. I never used to toast the spices fresh for a dish just because I was lazy to do it but now I realize how that kicks things up a notch. I used desiccated coconut for this dish because it is easier to roast.

Serves 6

2 1/4 lb or 1 Kg - Chicken
1 1/2 Tbsp - Coriander Seeds
1 1/2 Tsp - Cumin seeds
1 Tsp - Black Mustard seeds
1 inch - Cinnamon stick
4 - Cloves
3/4 Tsp - Black Peppercorns
1/8 Tsp - Nutmeg powder
2 Dried Red Chilly
1 C - Desiccated coconut
10 - Garlic cloves
1 1/2 inch Ginger
3 Green Chilly
2 C - Chopped Onion

Dry roast the Coriander, Cumin, Mustard, Cinnamon, Cloves,Pepper on a cast iron pan stirring continuously until the spices emit a pleasant aroma. Grind these spices and keep it aside.
Add the desiccated coconut to the pan and dry roast it until brown. You should stir it continuously to avoid burns. Transfer the roasted coconut to a blender after cooling, add some water and grind into a fine paste.Keep it aside.
Grind the ginger, garlic and green chillies in a blender and keep it aside.
Heat oil in a frying pan. Add the dry red chilly followed by the ginger-garlic-chilly paste and then onions. Saute until the onions are golden brown. Add the chicken, spices mix and coconut paste. Add nutmeg powder and water just enough to cover the chicken and cook for 25-30 minsor until the gravy is thick. Enjoy the Goan Chicken curry with Plain Basmati Rice or Chappati.

1 comment :

  1. Shema darling.....I tried this recipe and it tastes as yummy as the picture posted above...thank you sooo much for sharing!
    A humble request - Could you please pretty please give some more ideas on quick and easy starters (preferably non-veg ;))
    Eagerly waiting for some wonderful ideas..


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