A dish innovated by the street vendors in Goa with local spices and Asian condiments to suit the Goan palate. It is gaining popularity with more and more people now visiting the various food stalls and eateries to savour this tempting dish. Simple, easy to make at home, which can be adapted as desired. Unlike the Indo Chinese style chilli chicken, bone-in chicken pieces are used and no deep frying is involved. The chicken pieces are marinated with spices then, stir fried with onions and other ingredients that lend a unique taste. Best enjoyed with either pão, undo, poee or katre pão to mop up the delicious goodness. Spicy, balanced with a touch of sourness and sweetness.
Chicken is a very good source of proteins, vitamins and minerals. It boosts metabolism by keeping the energy levels high. Phosphorus and calcium found in the chicken is good for healthy bones. The mineral selenium in chicken is known to prevent and fight cancer. Try to eat chicken without the skin as it is relatively low in fat.
Chicken is a very good source of proteins, vitamins and minerals. It boosts metabolism by keeping the energy levels high. Phosphorus and calcium found in the chicken is good for healthy bones. The mineral selenium in chicken is known to prevent and fight cancer. Try to eat chicken without the skin as it is relatively low in fat.
Goan Style Chilli Chicken
(Serves 6)
Ingredients:
1/2 kg bone-in chicken pieces (cut into pieces without the skin)
2 large onion (sliced)
4 small green chillies (slit)
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 tablespoons tomato ketchup
2 tablespoons rice vinegar
handful fresh coriander leaves (chopped)
2 tablespoons oil
salt
Green Paste
Ingredients:
1/2 cup coriander leaves with tender stalks (washed and drained)
2 long green chillies
4 large cloves of garlic
1/2-inch ginger
Method:
Blend all the ingredients listed under green paste with very little water and set aside.
Marinate the chicken pieces with the following for at least four hours or overnight:
1 heaped spoonful of chopped garlic
1-inch grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
1 teaspoon Goan Sambhar Powder
1 teaspoon Everest Garam Masala powder
2 tablespoons lime juice
salt
Method:
Heat oil in a pan and saute the onion slices until golden. Stir in the green paste and fry well. Then, mix in the chicken, cover and cook on medium heat until almost done. In between, ensure to stir occasionally.
Incorporate the green chillies, soy sauce, chilli sauce, tomato ketchup and rice vinegar. Cover and let chicken cook for a few more minutes for the flavours to blend. Check for seasonings, if required, add salt.
Garnish with fresh chopped coriander leaves.
Serve hot with pão, undo, poee or katre pao.
Note:
(Serves 6)
Ingredients:
1/2 kg bone-in chicken pieces (cut into pieces without the skin)
2 large onion (sliced)
4 small green chillies (slit)
1 tablespoon light soy sauce
1 tablespoon chilli sauce
2 tablespoons tomato ketchup
2 tablespoons rice vinegar
handful fresh coriander leaves (chopped)
2 tablespoons oil
salt
Green Paste
Ingredients:
1/2 cup coriander leaves with tender stalks (washed and drained)
2 long green chillies
4 large cloves of garlic
1/2-inch ginger
Method:
Blend all the ingredients listed under green paste with very little water and set aside.
Marinate the chicken pieces with the following for at least four hours or overnight:
1 heaped spoonful of chopped garlic
1-inch grated ginger
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon pepper powder
1 teaspoon Goan Sambhar Powder
1 teaspoon Everest Garam Masala powder
2 tablespoons lime juice
salt
Method:
Heat oil in a pan and saute the onion slices until golden. Stir in the green paste and fry well. Then, mix in the chicken, cover and cook on medium heat until almost done. In between, ensure to stir occasionally.
Incorporate the green chillies, soy sauce, chilli sauce, tomato ketchup and rice vinegar. Cover and let chicken cook for a few more minutes for the flavours to blend. Check for seasonings, if required, add salt.
Garnish with fresh chopped coriander leaves.
Serve hot with pão, undo, poee or katre pao.
Note:
