Goan Chicken-Fiery Chicken, It wouldn’t be wrong if I say this dish comes with tagline, “Feed the Fire”, a much loved recipe by Goans!
Red chillies and peppercorns add real heat to the dish. Those who prefer a little sweet and mild heat may add a tsp of brown sugar to beat the heat. Chicken drumsticks suits much better for making of this dish, I used the whole chicken. It is quite different recipe as the marinated chicken goes directly on to the stove top. Hence, It is suggested to use the same pan for marinating chicken bring it on to stove top, 2 cups water and cook covered.
You can enjoy watching a favorite movie while cooking, yes.. it’s that easy. Chicken is tender, soft, flavourful and real spicy!
6 Red chillies
1 tsp Cumin
½ tsp black pepper corns
½ tsp mustard
1 small pod garlic
1 ½” ginger
½ tsp turmeric powder
1 tbsp white vinegar
2 medium size tomatoes
Salt to taste
4 tbsp oil
Step 1: Wash, clean, pat dry chicken. Cut, deseed and chop tomatoes and keep aside.
Step 2: Grind all ingredients from chillies to vinegar in a mixer/blender to smooth paste with very little water. Take a deep skillet/pan and mix the ground spices with chicken. Let it marinate for 1 hour.
Step 3: Add a cup of water, salt and cook covered until the chicken is tender and water is absorbed for about 18 to 20 minutes in medium low heat (use more hot water if it tend to become dry). Stir in-between to avoid burning. Now add oil, stir fry for 3 to 4 minutes till the chicken and gravy is well fried.
Step 4: Add chopped tomatoes and cook covered till they become soft and mushy (about 5 min). Stir well to coat the chicken pieces in thick gravy. Transfer to plate, garnish with French fries and coriander leaves. Serve hot with roti/naan or rice. Enjoy!
As I always say, spices can be adjusted according to your spice level.