Goan Roast Chicken in Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • chicken - 1 small, about 800 gm, jointed
  • potatoes - 200 gm, peeled and cut into julienns
  • onion - 200 gm, sliced
  • coconut milk - 300 ml
  • cloves - 4
  • cinnamon - 5 cm piece
  • black pepper corns - 1/2 tsp
  • poppy seeds (khus khus) - 2 tbsp
  • shajeera - 1/2 tsp
  • chili powder - 1/2 tsp
  • green chilies - 6 to 8
  • ginger - 2 cm piece
  • coriander leaves - 2 tbsp, chopped
  • curry leaves - few
  • ghee or oil 1/2 cup
  • lime juice - 2 tbsp
  • salt to taste

How to Make Goan Roast Chicken in Gravy

  • Powder all the ingredients from cinnamon to shajeera together.
  • Add chili powder, green chilies and ginger, with little water and grind together to a paste.
  • Mix the ground paste with coconut milk.
  • (Use a carton of 200 ml thick coconut milk mixed with 100 ml water or grind 1.5 cup of grated coconut with water and extract 300 ml milk.)
  • Mix in the coriander leaves and curry leaves.
  • Add chicken and salt.
  • Cook gently till the chicken is tender and gravy is thick.
  • Lift out the chicken pieces from gravy.
  • Heat oil or ghee in a kadai.
  • Fry potato juliennes till golden brown.
  • Drain from oil and reserve.
  • Fry onions till golden brown and reserve.
  • Add chicken pieces to the remaining oil and fry till well browned.
  • Place chicken pieces on a serving dish. Cover with fried potato and onion.
  • Heat the remaining gravy. Remove from fire.
  • Add lime juice and pour over the chicken.
  • Serve hot with steamed rice

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