Served as main course. Non-vegetarian. A Goan recipe.

Indian

2 Tablespoons Oil

2 Onions, finely chopped

12 medium pieces of Chicken

1/2 teaspoon Turmeric powder

2 cup Water

Salt to taste

1 Tablespoon Tamarind Pulp

1/2 teaspoon equal mix of Mace and Nutmeg powders

For the Paste

1 cup grated Coconut

10 whole dry Red Kashmiri Chillies

4 Cloves

2 Cinnamon Sticks of 1 inch each

2 Tablespoons each Coriander and Poppy Seeds(Khus Khus)

1 teaspoon each of Black Peppercorns, Carom and Cumin Seeds

2 Star Anise(Phoolpatri)

10 Flakes of Garlic

Dry roast the grated coconut in a non-stick pan on low heat stirring every now and then for about 3 minutes or till it is reddish-brown and aromatic. Remove onto a plate. In the same pan dry roast all other ingredients for the paste except the garlic briefly till they turn a shade darker and give off an aroma. Grind to a paste with the coconut, garlic and water as required to make a thick fine paste. Heat the oil in a thick-bottomed pan and add the onions. Saute on medium level for about 4 minutes or till they are browned. Add the chicken pieces and fry on medium-low heat for about 5 minutes or till golden on all sides. Add the ground paste and turmeric powder. Fry on medium-low heat for about 5 minutes ot till oil separates Add water, salt and mix well. Bring to a boil. Add the tamarind pulp and the mace-nutmeg powders. Cover and simmer low heat for about 12 minutes or till the chicken is fully cooked and tender. Serve hot with Ghee Rice or Goan rice.

Preparation time: 10-15 minutes, Cooking time: 10-15 minutes, Serves: 4

Tips:

Traditionally, chicken is cut into comparitively smaller pieces for this recipe.

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