Goan Green Chicken Curry Recipe

If you have been to Goa and missed binging on the traditional chicken curry prepared in Goan homes, don't worry, for we have a simple chicken curry recipe you can try out.

Goans love to add spices and herbs to their dishes which is why Goan food has a certain twist in taste. There are some Goans who also prefer preparing their meals only with herbs as it enhances a unique taste in each meal.

This green chicken curry is simple to prepare and is best eaten with pulav, coconut rice, or peas pulav. To prepare this yummy goan green chicken curry, you will need minimum ingredients.

The best aspect about this delicious Goan chicken curry is the colour. The green tint and the taste combined will fill your tummy to the brim. However, keep in mind that this non-vegetarian dish contains coconut, therefore if you are allergic to the ingredient, avoid using it.

Serves: 5

Preparation Time: 30 minutes

Cooking Time: 40 minutes

You Will Need

 Chicken - 1 kg (chopped)

Garlic Ginger paste - 1/2 tsp

 Curry leaves - handful

Coconut - 6 tbsp (grated)

Green chillies - 2 (sliced)

 Mint leaves -1 cup (chopped)

Coriander leaves - 3 cups (chopped finely)

Cumin seeds - 1/2 tsp

 Pepper Corns - 1/2 tsp

Turmeric powder - 1/2 tsp

 Onions - 2 (grated)

Coriander - 1/2 cup (chopped)

Sugar - 1 tsp

Salt to taste

Oil - 3 tbsp

Spices - cinnamon 1, cardamom - 5

Dried red chillies - 2

Water - 2 cups

Procedure 

Add the grated coconut, coriander, mint, salt, sugar, turmeric, pepper corns, cumin, half the onions, green chillies and water in a mixer.

Grind these ingredients into a smooth paste. Now add oil in a cooker and fry the onions.

Add garlic-ginger paste, salt, cardamom, cinnamon, whole red chillies to the cooker and fry well.

Add the ground masala to the cooker and keeping frying the ingredients over a low flame.

 Now add the chicken pieces to the cooker and cover the pieces with the masala.

Add the curry leaves, water. Cover the cooker with the lid and allow it to pressure cook for 10 minutes on a low flame.

When done, garnish with the chopped coriander leaves.



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