Yummy Goa chicken specialty...relished by all alike! Garnish with cilantro leaves and serve hot with boiled rice or bread.
Provided by dVOKDAqueen
Time 45m
Yield 3
Number Of Ingredients 19
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
- Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
- Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
- Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.
Nutrition Facts : Calories 555.8 calories, Carbohydrate 24.7 g, Cholesterol 150.7 mg, Fat 24.8 g, Fiber 8.6 g, Protein 59.6 g, SaturatedFat 11.5 g, Sodium 160.7 mg, Sugar 6.5 g
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