A classic Goan dish unknown to many, rare and disappearing from our cuisine. In Konkani, ross or ros means “gravy”. This dish is simple, easy to prepare with either chicken or prawns by following my original recipe. The signature recheado masala comes into play with its zesty spiciness toned down with a touch of coconut milk. Thereby, creating a smooth, velvety gravy that is absolutely irresistible. Savoured with either bread or rice, the succulent goodness of the chicken in combination with the delightful curry will tempt you to go back for more.
Recheado masala is a "go to" spice paste in all Goan households. It is so versatile and can be used in the preparation of various dishes. The masala is spicy, balanced with sourness from the vinegar and a touch of sweetness, which is truly delectable. It can be prepared in advance and stored in the refrigerator for easy use. Stores well as the vinegar in the masala acts as a preservative.
Recheado masala is a "go to" spice paste in all Goan households. It is so versatile and can be used in the preparation of various dishes. The masala is spicy, balanced with sourness from the vinegar and a touch of sweetness, which is truly delectable. It can be prepared in advance and stored in the refrigerator for easy use. Stores well as the vinegar in the masala acts as a preservative.
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Chicken Upross
(Serves 6)
Recheado Masala
Ingredients:
Grind the listed ingredients fine with 1 and 1/4 cups apple cider vinegar
12 red Kashmiri chillies
4 green cardamoms
10 cloves
2 cinnamon sticks
10 whole black peppercorns
1-inch ginger
6 large cloves of garlic
1 teaspoon cumin seeds
1 onion (sliced and caramelized)
Chicken
Ingredients:
1 whole chicken (1.5 kg)
1 large onion (chopped)
2 green chillies (slit)
1/2 cup thick coconut milk
1 cup water
1 bouillon cube (5 grams)
a pinch of sugar
2 tablespoons oil
salt
Method:
Deskin chicken, cut into pieces, wash, drain well and season with salt.
Heat oil in a pan and sauté onion till light brown. Add the ground paste and fry well. Then, incorporate the chicken and mix to combine. Pour the water after rinsing the blender jar in which the paste was ground. Cook on medium heat till the chicken is partially cooked. Include the green chillies, bouillon cube and sugar.
When chicken is almost done, add the coconut milk and check for seasoning. Add salt if required. Simmer for a couple of minutes and shut off the flame.
Serve chicken upross with steaming hot rice.
To read click here: Copyright & Privacy Policy
Chicken Upross
(Serves 6)
Recheado Masala
Ingredients:
Grind the listed ingredients fine with 1 and 1/4 cups apple cider vinegar
12 red Kashmiri chillies
4 green cardamoms
10 cloves
2 cinnamon sticks
10 whole black peppercorns
1-inch ginger
6 large cloves of garlic
1 teaspoon cumin seeds
1 onion (sliced and caramelized)
Chicken
Ingredients:
1 whole chicken (1.5 kg)
1 large onion (chopped)
2 green chillies (slit)
1/2 cup thick coconut milk
1 cup water
1 bouillon cube (5 grams)
a pinch of sugar
2 tablespoons oil
salt
Method:
Deskin chicken, cut into pieces, wash, drain well and season with salt.
Heat oil in a pan and sauté onion till light brown. Add the ground paste and fry well. Then, incorporate the chicken and mix to combine. Pour the water after rinsing the blender jar in which the paste was ground. Cook on medium heat till the chicken is partially cooked. Include the green chillies, bouillon cube and sugar.
When chicken is almost done, add the coconut milk and check for seasoning. Add salt if required. Simmer for a couple of minutes and shut off the flame.
Serve chicken upross with steaming hot rice.
