Goan Chicken Masala Curry Recipes

GREEN CHICKEN CURRY

Green Chicken Curry image

Green chicken curry is a popular Indian chicken curry. This is a mildly spiced chicken curry with star ingredient coriander leaves or cilantro.

Provided by Raksha Kamat

Number Of Ingredients 23

Ingredients

7-10 pieces of chicken
8 garlic pods (finely chopped)
2 tablespoon ginger-garlic paste (made by crushing ¼ inch ginger and 6 pods garlic using mortar and pestle)
2 medium sized onion (finely chopped)
1 tomato (finely chopped)
2 tablespoon green chilli sauce
1 teaspoon black pepper powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon cinnamon powder
3 tablespoon oil
1 bunch of fresh coriander leaves (chopped along with the stem or 2 cups chopped coriander leaves)
3 green chillies
10 pods garlic
1/2 inch ginger
5 peppercorns
4 tablespoon oil
1 tablespoon turmeric powder
2 tablespoon coriander leaves
1/2 inch ginger
4-5 garlic pods
1 tablespoon lime juice
½ teaspoon salt

Steps:

Make a thick paste with coriander leaves, ginger and garlic (check ingredients in marination section).
Apply this to chicken along with turmeric powder, lime juice and salt.
Keep it in fridge to marinate for 1 hour.
Grind the following ingredients to make green gravy by adding 1/4 cup water - bunch of coriander leaves, green chillies, garlic, ginger and peppercorns to a smooth thick paste.
Heat a kadai and add little oil.
Add the chopped onion and fry till it gets pinkish.
Then add ginger-garlic paste and fry for 1 minute.
Add finely chopped garlic and fry for few seconds.
Next add chopped tomato and fry on low flame by closing the lid of the kadai/pan till the tomato gets mushy.
Add green chili sauce and mix well.
Add the spice powders - cinnamon powder, coriander powder, cumin powder and black pepper powder and mix well.
Add the prepared green paste and mix well. Let it cook for 5 minutes.
Add the chicken pieces. Stir and close the lid of the kadai/pan.
Add stock cube and mix well. (This is optional)
After some time, check if chicken is cooked by trying to cut open a small piece of chicken while it is getting cooked in the kadai. If chicken is cooked properly then you will notice pieces separating easily.
Adjust the salt and switch off the flame.
Serve with rice or rotis.

GOAN CHICKEN MASALA CURRY

Goan Chicken Masala Curry image

An Indian red masala curry recipe from Goa. My mother used to make for special occasions! It involves making your own masala paste but it's worth it!

Provided by Louella

Categories World Cuisine Recipes Asian Indian Main Dishes Curry

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

6 peppers red chile peppers
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1 (1 inch) piece cinnamon stick
1 (1 inch) piece fresh ginger, peeled
5 cloves garlic, minced
4 peppercorns
4 whole cloves
2 tablespoons oil
1 large onion, finely chopped
1 (2 to 3 pound) whole chicken, cut into 6 pieces
water as needed
2 tablespoons tamarind juice, or more to taste
salt to taste
2 teaspoons fresh cilantro leaves, or to taste

Steps:

Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.5 g, Cholesterol 141.9 mg, Fat 33.6 g, Fiber 1.6 g, Protein 36.7 g, SaturatedFat 8.9 g, Sodium 140.5 mg, Sugar 3.5 g

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