Goa memories are so dear to me, the place where i was born n brought up, it is a magical and peaceful place in Goa that I couldn’t find any where. Goan cuisine it’s a mix of its native cuisine and many European influences.
Goa is the place where i enjoy ma life spending with ma family n friends, ride kinetic and enjoy da fullest, the place with beautiful colorful houses and their unique architecture, the place where spend time looking @ rice fields, the wild beaches, the abundant greenery and the exotic palm trees, the smells of the spices and sand that is Mansoon.
Where we could relish fish curry, chicken caffreal, xacuti, pork vindaloo and coconut curry are the signature dishes of goa.
This coconut curry I still remember ma granny & mum use to blend on granite stone I m speechless it’s blend so smoothly n taste was terrific, taste was Incredible that I will not get any of the restaurant, just miss ma home place, those days were treasure days where can’t rewind or get back.
Well I share chicken gravy which we relish when I was a kids @ ma home every body love this.
Do try dis amazing, Goan Coconut Gravy if u want to experience Goan Cuisine.
Ma ingredients noted below :-
1 kg. Chicken -washed & cut
2 medium Shallots / Onion – chopped length wise.
2 medium tomato – chopped length wise
Blend to paste :
1/4 tsp. Turmeric powder
1/2 cup Fresh Coconut.
3 Black Pepper
1 tsp.Cumin seeds
3/4 tsp. Fennel seeds
1 tbsp Coriander seeds
2 Dry red chillies – I use Kashmir chilly
1″ inch Cinnamon
1 Star Anise
4 cloves Garlic
1″ inch Ginger
Take chicken wash and cut into medium chunk / desire pieces, apply salt and keep a side.
Take a blender add above blend ingredients a blend to smooth paste.
Take a deep pot add oil at medium heat add chopped onion and sauté till it is translucent. Then add chopped tomato sauté till it’s mashy.
Then add blend paste and saute for a minutes.
Add chicken pieces, add salt, cover and cook for 5-7 minutes. Chicken will leave out some water now while cooking. Add 1/2 cup water let it cook.
In the middle mix well and reduce the flame to low and cook the chicken for another 5-7 minutes. check the salt cook for another 5 minutes till the chicken is well cook.
Now, open the lid check the salt and chicken is well cook, close the flame. Let is cool for sometimes.
Garnish with fresh green chilly and serve hot with Pulao / French baguette.
If using the coconut milk don’t use while blending with blend paste, add the coconut milk when chicken is cooked 3/4.
For Pulao recipe check in rice archive.
For Rice click on the below link