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Ingredients
Ø Chicken - 1 kilogram
Ø Ginger – 2inch
Ø Cloves of garlic - 8
Ø Green chilies - 5
Ø Turmeric - 1teaspoon
Ø Pepper seeds - 1/2 teaspoon
Ø Cloves - 5
Ø Green coriander - 1cup
Ø Poppy seeds - 1/2 tablespoon
Ø Lemons - 2
Ø Onions - 3
Ø Rum (optional) - 60ml
Ø Vinegar - 30ml
Ø Cashew nuts - 8-10
Ø Tamarind - 1tablespoon
Ø Cumin seeds ½ tablespoon
Ø Sugar - 1/2tablespoon
Ø Garam masala powder -1tablespoon
Ø Capsicum or green pepper - 1
Ø Salt to taste
Ø Oil for frying - 50ml
§ Instructions
1. Make a paste of ginger, garlic, green chilies, pepper powder,
cloves, green coriander, 2 onions, cashew nuts, tamarind, poppy seeds, cumin
seeds and garam masala powder.
2. Apply turmeric, salt, lemon to the chicken and then add
the green blended paste and marinate for a minimum of 2 hours.
3. Pour oil in the frying pan on medium flame and fry the chicken
on either sides, in a covered pan, this should take 10 to 15 minutes per batch,
and you should have 2 to 3 batches.
4. Move the left over gravy from the marinade to a pot, add some
water, rum, vinegar, sugar, bring to boil for a couple of minutes, then add
fried chicken, stir and heat for 8 - 10 minutes on medium flame in a covered
pot.
5. Switch off the heat and Garnish with capsicum, sliced onion and
cover the pot, the steam will cook and soften the capsicum and onion
6. Serve hot with a quarter cut lime and Goan wheat bread.
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