This chicken is a typical Goan chicken curry. Goa is a beautiful state in India known for it’s beaches, places of worship and architecture. It was also the location of the opening sequence of the worldwide smash, “The Bourne Supremacy”. Hundreds of beach-side shacks serve home cooked, spicy vindaloos, sarpotels, goan sausages to visitors from all over the world. Goan cuisine is famous for sea food, liberal use of coconut milk, cashews and “kokum” – Garcinia Indica.
I remember this dish from my first luncheon at my to-be-in-laws place. Cilantro, green chillies, cashew nuts tomatoes and coconut milk with a dash of tamarind paste at the end make this curry delightfully flavorful.
- 1 whole chicken – 2 lbs
- 1 onion- 1/2 to be chopped fine and the other half for grinding
- 2 tomatoes- pureed
- 5-6 cashew nuts- tastes much better with it, I did omit it out this time due to allergy issues
- 2 green chillies
- 1 cup cilantro – finely chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 3 cloves
- 1 small cinnamon stick
- 4 -5 green cardamoms
- 1 /2 cup thick coconut milk
- 1/2 teaspoon tamarind paste
- salt to taste
Fry this for 5- 10 mins on low flame, stirring well. In the meantime, puree the tomatoes and add to this mixture. Fry for another 5 minutes till the tomatoes cook.
Add the chicken pieces and fry well till the chicken gets coated with the green masala and salt for taste.
Add 1/4 cup water and cover, let it cook on medium flame for 15 – 20 mins. When the chicken is cooked, add the coconut milk . Add coconut milk slowly, spoon by spoon, keeping it on low flame. Let it simmer for 5 minutes on low flame and add tamarind paste at the end and mix. Serve hot with chappati or white rice.
Green chicken curry served with white rice and paneer makhanwala. click here for recipe.