This is my uncle's favorite chicken curry. Whether it was for an anniversary or birthday party, my aunt would cook this chicken coconut curry. The ingredients used are similar to the traditional Goan fish curry except for the addition of ginger. It can be eaten either with rice, pulao, bread or rotis.
Coconut has a natural low glycemic index rating. It promotes weight loss. Helps protect against kidney disease and bladder infection. Restores and supports thyroid function. Improves insulin secretion and symptoms associated with diabetes. Keeps hair and skin healthy and youthful. Word of caution: eating in moderation is key to good health.
Coconut has a natural low glycemic index rating. It promotes weight loss. Helps protect against kidney disease and bladder infection. Restores and supports thyroid function. Improves insulin secretion and symptoms associated with diabetes. Keeps hair and skin healthy and youthful. Word of caution: eating in moderation is key to good health.
Chicken Coconut Curry
(Serves 6)
Ingredients:
1 whole chicken (cut into big pieces)
1 large onion (around 2 cups, chopped)
2 tomatoes (around 1.5 cups, chopped)
2 big green chillies (slit in half)
1/2 cup water
1 cup of light tamarind water
1 tablespoon of vinegar
few coriander leaves (chopped)
4 large potatoes (quartered)
2 tablespoons of oil
salt
To be ground to a paste with 1 1/2 cups water
1 cup grated coconut
8 red dried Kashmiri chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1" piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash and salt chicken pieces. Keep aside.
On medium flame, heat a pan with oil, add onions and saute till translucent. Add tomatoes and cook till pulpy. The chicken pieces go next with half cup of water. Cover pan and cook till chicken partially cooked. Then add ground masala along with tamarind water. Stir and add potatoes, vinegar, green chillies and salt. Cover pan and let curry simmer on medium heat till potatoes are cooked. Finish with coriander leaves.
Note:
(Serves 6)
Ingredients:
1 whole chicken (cut into big pieces)
1 large onion (around 2 cups, chopped)
2 tomatoes (around 1.5 cups, chopped)
2 big green chillies (slit in half)
1/2 cup water
1 cup of light tamarind water
1 tablespoon of vinegar
few coriander leaves (chopped)
4 large potatoes (quartered)
2 tablespoons of oil
salt
To be ground to a paste with 1 1/2 cups water
1 cup grated coconut
8 red dried Kashmiri chillies
1 1/2 tablespoons coriander seeds
1 teaspoon cumin seeds
4 large cloves of garlic
1" piece of ginger
1/2 teaspoon turmeric powder
Method:
Wash and salt chicken pieces. Keep aside.
On medium flame, heat a pan with oil, add onions and saute till translucent. Add tomatoes and cook till pulpy. The chicken pieces go next with half cup of water. Cover pan and cook till chicken partially cooked. Then add ground masala along with tamarind water. Stir and add potatoes, vinegar, green chillies and salt. Cover pan and let curry simmer on medium heat till potatoes are cooked. Finish with coriander leaves.
Note:
- For a clearer gravy, strain the ground masala through a sieve.
- You can use boneless chicken pieces and cut potatoes to resemble the size of the chicken pieces.
- To balance the taste of curries, Goans usually add a pinch of sugar and a bouillon cube. Out of experience, I can confirm that you don't need an entire cube, maybe half or a bit to enhance the flavor.
