|Goa Chicken Curry|
This dish is a typical Goa Chicken Curry...Tender chickens is cooked in a spicy tangy spice paste..While frying onions and tomatoes,please make sure that the tomatoes gets mushy and completely disintegrated,this what gives the lovely saucy curry....This recipe is modified from “Anjum’s New Indian” cookbook..You could buy it here or here...I served this dish with Aromatic Rice pilaf... I send this recipe to Blogging Marathan-Day 2 with the theme “Cooking from Cookbook”..So go ahead and make this dish and tell me how it turned out..
Onion-1 sliced thinly
Tomatoes-3 large chopped finely
Salt to taste
For Goan Spice paste:
Ginger-1 tblspn minced
Garlic-8 large cloves
Cinnamon / Pattai-1 inch piece
Coriander seeds /Malli -2 tblspn
Cumin seeds / Jeera -2 tsp
Dry red chilli-4 (I used 1 ½ tblspn of red chilli paste)
Cloves / Krambu-4
Turmeric powder-1 tsp
Tamarind-1 small lime size (I used 1 tblspn of store bought tamarind paste)
Salt -1 tsp
Make a fine paste of all the goan spices by adding some water..
Heat oil in a kadai and throw in the onions...Cook till golden brown.
Then add the spice paste and cook till oil separates.
Add in tomatoes and cook till mushy..
Throw in the chicken pieces and cook till all sides are well seared.
Pour in ½ cup of water and bring that to boil..
Cover and simmer for 15-20 min or until the chicken is cooked.
Pour in some vinegar and finish the dish.
Serve hot with rice..
|Grab your ingrediants|
|These are your spice paste ingrediants|
|Make it into a fine paste|
|Fry onions and till golden..Add in the spice paste and cook till oil separtes|
|Add in tomatoes|
|Cook till mushy|
|Add in chicken pieces|
|and add in water and cook till chicken is done|
|Finish the curry with a dash of vinegar|
|Perfect Lunch..LUCKY ME|
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