Goa’s 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.
The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. This is a popular Goan dish - chicken cooked in a medley of spices and coconut masala. - Courtesy: Sanjeev Kapoor
◦ Chicken on the bone cut into bit sized pieces 750 grams
◦ Coconut milk thick 2 cups
◦ Salt to taste
◦ Oil 1½ tsps + 2 tablespoons
◦ Cloves 3-4
◦ Black peppercorns 3-4
◦ Star anise 1
◦ Cinnamon 1 inch
◦ Fenugreek seeds (methi dana) ½ tsp
◦ Green cardamoms 4-5
◦ Cumin seeds 1 tsp
◦ Fennel seeds (saunf) 1 tsp
◦ Nutmeg powder ¼ tsp
◦ Ginger 1 inch
◦ 3 Onions finely chopped
◦ Poppy seeds (khuskhus/posto) 1 tablespoon
◦ Fresh coconut scraped 1 cup
◦ Red chilli powder 1 tsp
◦ Turmeric powder ½ tsp
◦ Garam masala powder ½ tsp
◦ Coriander powder 1 tsp
◦ Tamarind pulp 2 tablespoons
Mix chicken pieces with salt and set aside. To make powder masala, heat ½ tsp oil in a non-stick pan. Add cloves, peppercorns, star anise, cinnamon, fenugreek seeds, green cardamoms, cumin seeds, fennel seeds, nutmeg powder and ginger and sauté till fragrant. Remove from heat, cool and grind into a fine powder.
To make coconut masala, heat 1 tsp oil in the same non-stick pan. Add half the onions and sauté till they are brown.
Add poppy seeds and mix well. Add coconut and sauté till coconut is light brown. Remove from heat, cool and grind into a fine paste with a little water.
Heat 2 tablespoons oil in another non-stick pan. Add remaining onions and sauté till translucent.
Add chicken, mix well and cook on high heat for 1 minute. Add red chilli powder, turmeric powder, garam masala powder, coriander powder and mix well.
Add powdered masala and mix well. Add little water, mix well, cover and cook for 5 minutes. Add coconut masala, mix well, cover and cook for 5 minutes.
Add tamarind pulp, mix well, cover and cook for 2 minutes.
Add coconut milk, mix and simmer for 5 minutes or till the gravy is thick.
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