This chicken dish is spicy and it is adopted from Goan cuisine. Some dry home – made spices are used to cook this dish. Mustard sauce gives the dish a unique taste.
Chicken pieces – medium size 500 gm
Chopped ginger – 2 tbsp
Whole dry red chilies – 4
Cumin seeds – 1 tbsp
Coriander seeds – 2 tbsp
Fenugreek (methi) seeds – ½ tsp
Fennel seeds (mouri) – 1 tbsp
Coconut grated – 1 cup
Mustard seeds – 2 tbsp
Turmeric powder – ½ tsp
Fruit vinegar – 2 tbsp
Green chili – 2
Mustard oil – 5 tbsp
Salt to taste
Dry roast together on high flame ginger, red chilies, cumin seeds, coriander seeds ,fenugreek seeds and fennel seeds, must not burn, when the fragrance comes out, transfer to the grinder.
Finely grind to make powder.
On high flame put a pan, add little oil, fry coconut when colour turns into light brown, off the gas, put the coconut into grinder to paste.
Make a smooth paste of mustard and chilies.
Heat on a heavy bottom pan , adding 2 large cup water with vinegar , bring to boil, add mustard paste and salt, boil for 5 minutes, keep the sauce aside.
Marinate chicken with dry roast spices, turmeric powder, coconut paste and salt for 2 hours.
Heat oil in a pan, add the chicken pieces, simmer the heat, cover the pan and cook until the chicken juice totally dry off.
Now add mustard sauce , cook for 5 minutes or when the chicken will be tender.
Goan chicken curry is ready to serve, you can garnish with coriander leaves.
Posted by Tapashi Dey
Food Writer & Blogger
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