I love experimenting with food and exploring cuisines across the globe. So far,I have tried cuisines of Kerala, Tamil Nadu and Punjab. Today, I decided to visit west and explore the cuisine of India’s ultimate party destination! Does the word PARTY ring a bell? Yes, you are right, its GOA!, the city of beautiful beaches and churches. And of course, yummy food.
Goan cuisine primarily includes ingredients like rice, seafood, coconut , spices, meat etc. After researching a bit on the internet and going through multiple recipes i zeroed in on Goan green chicken curry. It is a very simple yet flavourful dish that involves cooking chicken in mildly spiced green gravy. It requires no special ingredients and can be made within 30 minutes. The recipe is adapted from different sources and modified by me.I have included ingredients that usually aren’t a part of goan cuisine.
Do give this dish a try when you are bored with making regular chicken gravy/masala. It goes will with roti/chapatis and rice. I made this as an accompaniment of ghee rice and it quite complemented it.
- Chicken-275 gms
- Onion-1 large
- Ginger garlic paste-1 tsp
- Bay leaf-1
- Dry red chilli-1
- Green chillies-2
- Green cardamoms-2
- Coconut oil-1 tsp(optional)
- Cinnamon stick-1
- Poppy seeds-1 tsp
- Cumin seeds-1 tsp
- Black pepper corns-2 tsp
- Grated coconut-3 tbsp
- Salt-As required
- Sugar-1/2 tsp
- Coriander leaves-1 1/2 cup
- Mint leaves-1/4 cup
- Curry leaves-10 to 15
- Turmeric powder-1 tsp
- Water- As required
- Oil-As required
- Coconut oil-As required
Clean and wash the chicken pieces under tap water
Marinate the pieces with little turmeric powder and salt and set aside.
In a mixer jar/food processor, add half of chopped onions, coriander leaves, mint leaves, green chillies, turmeric powder, cumin seeds, salt, sugar, poppy seeds, grated coconut and grind into smooth paste (add little water if required).
In a kadai/wok, heat oil. Add cinnamon stick, bay leaf, cloves, green cardamoms and fry for 2 minutes.
Add the remaining onions, ginger garlic paste, dry red chilli and saute until the onions become translucent.
Now, add the ground paste and fry for 2-3 minutes until the raw smell goes off and it starts to leave the sides.
Add chicken pieces and fry for 3-4 minutes.
Add capsicums(optional) and curry leaves and saute.
Add water as required.Add water and add more salt if required.Cover and cook for 10-12 minutes on low-medium flame.
Once the chicken gets tender and the gravy reaches the desired consistency, add coconut oil, mix and switch off the flame.
Serve hot with rotis or plain rice.