…pan roasted and lightly toasted and then ground to a paste. In the normal chicken curry the spices are directly ground to a paste. In most Goan homes you will find a Simple Red Chicken curry as this one. Each household may have their own combination and proportion of spices in their curry paste to make it unique and special. On a regular basis, my grandmother and my mum made it this way. We enjoy this curry every time I make it. We love the potat…
…ace it in the fridge for a few hours or preferably overnight. To Stuff the Chicken : Take the marinated chicken out of the fridge about 30 mins. before it goes into the oven. Preheat your oven to 200C. Mix all the ingredients mentioned above for the stuffing in a small bowl. Place the chicken on a roasting tray. Fill the chicken cavity with the prepared stuffing. Stitch up the cavity with a strong thread carefully. Insert pieces of butter below th…
…tikka preparation is a good marination and very importantly the quality of chicken used. The chicken pieces should be tender and not fibrous. It is also important to use quality curds/yoghurt and well balanced spices. Today’s Oven Baked Chicken Tikka is super delicious even though it is prepared using an electric oven. Like all tikkas, it can be served with a spicy green chutney, sliced onions, mint leaves and a squeeze of fresh lime/lemon or with…
…it truly uplifts the senses. Giselle Fernandes, had requested me to post a chicken curry so I thought of posting this divine Fresh Mint Chicken Curry .. I hope you enjoy this one! J I remember the times when I had a little kitchen garden.. the lovely bushes of mint was always the star of the vegetable section. Now, I have some mint in my garden which I use for tea & salads… it has still to grow so that I can use it lavishly. If yo…
…éing continuously & cook on low heat for about 5 mins. Add in shredded chicken, the remaining chicken marinade if any, tandoori color, aromatic spices & kasuri methi powder. Keep stirring continuously & cook on simmer for about 5 mins. Add cream & check seasoning. Cook for another 5 mins. Serve hot with your favorite Indian flatbreads. You may garnish with a blob of butter or a drizzling of fresh cream. Tips & Variations : Depe…
…ment of French fries. Just as we Goans love our seafood and pork specials; Chicken Xacuti and Chicken Cafreal /Galinha Cafreal is equally dear to us. 🙂 It sure is finger licking good. A platter of perfectly pan fried or grilled Chicken Cafreal is so succulent and delicious. It pairs well with potatoes and a fresh green salad. It tastes good with a serving of pulao and with bread too. When in Goa, enjoy it with Goan pao or poee and of course with F…
…njoy the strong flavors better. So just go ahead & give this Kolhapuri Chicken Curry a try… 😀 Ingredients : 1 kg. Chicken with bone (cut into pieces) 100ml. Refined Vegetable Oil 2 Bay Leaves 2 Star Anise 2 Black Cardamom 1 med. Onion (peeled & finely chopped) 1 fresh Red Tomato (finely chopped) ½ tsp. Turmeric pwd. 2 tbsp. fresh Ginger-Garlic & fresh Coriander Leaves (paste) 1/2 tbsp.Maharashtrian Kanda-Lasun Masala/ Chutney or to tas…
…icken pieces in another bowl. The stock may be reserved to prepare soup or curry. Let the steamed chicken pieces cool down completely. Heat a wok/kadhai with oil till hot. Meanwhile, add a dash of pepper & salt to taste to the lightly beaten eggs. Mix well. Place the breadcrumbs in a tray or plate. First dip each piece of cooked chicken in the egg mixture & drain to remove excess. Lightly roll each piece of chicken in breadcrumbs till well…
…in the diced onion & carrot, celery stick & the spices. Poach the chicken till the chicken & the vegetables are cooked & tender. Let the chicken steep in the juices for about 30 mins. Separate the chicken pieces; debone if using chicken with bone & process in a food processor/masala grinder/blender till chicken is mashed & fairly smooth. Keep aside. Now it is time to flavor the chicken & then bind it into medallions… 2…
…Mix well, let it come to a boil & then gently lower the fish into the curry. Do not stir. Let the curry come to a boil again. Lower the heat & gently stir the curry. Adjust salt to taste. Let it cook & simmer for about 10 mins. Serve hot with steamed rice or Goan boiled rice. Tips & Variations : You can use prawns, pomfret , king fish or any other fish of your choice to prepare this curry. Do not over cook the fish or it will disi…