Does anyone know the recipe for Goan chicken?

Answer 1

Goan Style Chicken (Vindaloo)

The "Vindaloo" style of cooking is of Goan origin - and is essentially a fiery-hot "sweet and sour" style curry. It can be cooked with any meat - and tonight I'm doing it with chicken. I've never cooked this before - so I had to do some research. This dish involves a few more spices than usual - but they are easily obtained from your local Asian shop. The combined aroma of freshly roasted cinamon, mustard seed and cloves is heavenly.

Spices for dry-roasting:

Cloves
Mustard Seeds
Cinammon (Dal-chini)

The rest of the spices:

Bay leaf
Cardamom pods
Ground coriander
Salt
Turmeric
Garam masala
Red chillie powder
Garlic & Ginger pulp chunks from your freezer
2"bullet" style chillie peppers - one red one green
A tub of tamarind sauce - which should be at least 60% tamarind (you can find these in the freezer section of the Asian store) - you will need a couple of generous scoops of this.
1 teaspoon of sugar


And:

1 medium onion sliced into 5cm long pieces
3 chicken breast fillets (around 400 grams) (I normally use thighs - but couldn;t get hold of any tonight)
Some "silverskin" style pickled onions - pickled in white wine vinegar (not malt vinegar)
Half a tin of chopped tomatoes (for some reason I forgot to show this in the picture)
Some freshly chopped coriander leaf


Here goes:

First get a small frying pan heating on the hob - no oil. When the pan is hot - throw in the whole cloves, cinammon pieces and and mustard seeds. Dry roast them like this for a few mins - until they start to smell roasted - then pour the pieces into a small bowl and let them cool down. Then crush the roasted spices down - I use the base of a glass tumbler.

Meantime - get the onions frying in a little sunflower oil.

After a couple of mins - add the bay leaves and broken-up cardamom pods. Fry until the onions have browned. Then add the thawed garlic and ginger pulp - and stir fry for a few minutes more.

When the onions have thoroughly browned - add the rest of the dried ground spices - 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon ground coriander, 2 teaspoons garam masala - all heaped spoons except the turmeric - which should be just above a level teaspoon. Stir fry the mixture for around 5 mins gently.

Then add the chopped chicken pieces. And continue to stir fry until the chicken is cooked all over the surface - and is thoroughly coated in the onion/spice mixture.

Then toss in the sliced bullet peppers - these are quite hot - but we want this dish to be quite fiery! Stir around for a few mins - and then add a couple of glasses of water. This is the point at which you bring it to the boil - and then lower the flame so that the pot simmers (with the lid on) for about 20 mins.

After about 20 mins of semi-agressive simmering - the chicken should be well cooked. Stir in a couple of large spoons of the tamarind sauce - and also a generous handful of the pickled onions - the onions are bursting with the juice of the white wine vinegar that was used to pickle them - and together with the tamrind sauce - will provide the "sour" edge. Immediately add a teaspoon of sugar and also the half-tin of chopped tomato and the coriander leaf. Let the pot simmer for 10 minutes more - and then let rest for 5 mins with the lid on.

It's done! Just serve up on a bed of freshly-cooked basmati rice! It sure was tasty - quite hot - but perfectly sweet/sour kind of hot. Delicious.

(YOU CAN GO TO: [http://www.route79.com/food/goan-chicken.htm] for pictures of the steps.)


And now, here's the VEGETARIAN version:

Serves: 4
Cooking time (approx.): 38 minutes
Style: Goan Non-Vegetarian



8 medium sized pieces (about 800 grams) of chicken
2 big onion(s) finely sliced
2 bay leaves
4 green cardamoms crushed
2 green chilli(es) slit
1 tablespoon(s) tamarind paste or pulp
2 teaspoon(s) each of vinegar and sugar
2 cup(s) water
2 tablespoon(s) oil
salt to taste For Vindaloo Marinade
1 teaspoon(s) each of cumin and coriander seeds
½ teaspoon(s) each of mustard seeds, black pepper and turmeric powder
2 whole red chilli(es)
2 cloves
½" piece cinnamon broken
2 teaspoon(s) each of ginger, garlic pastes



Roast the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, till you get a pleasant roasted aroma. Allow to cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow to marinate for a few hours preferably or atleast an hour if in a hurry.

Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry till they are light brown in color. Add the chicken along with the marinade and fry on medium level for about 3 minute(s) or till the chicken has lightly browned all over
Add the slit green chilli(es),water and salt. Cover and cook on low level for about 30 minutes or till the chicken is fully tenderised.
Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5 minutes. Add the vinegar and sugar. Adjust the balance of sweet and sour as required.

TIP:

Traditionally Goans like to have generous proportions of hot, sweet and sour tastes in this dish. However, these tastes can be toned down according to indiviual preferences.

GOOD LUCK! = )

Answer 2

Chicken Cafreal Ingredients 1 chicken, juice of 2 limes 1 level tsp salt Grind to paste 5 kashmiri chillies 3 green chillies, de-seeded 4 peppercorns 1 tbsp corriander seeds 1/2 inch piece cinnamon bark 1/2 inch piece mace 8 cloves garlic 1 inch piece ginger Preparation: Rub the salt and lime juice over the chicken (If a whole chicken was used, also rub inside... then cut into two halves post cooking, do not carve into slices; this is meant to be eaten with your hands) Rub the ground ingredients over the chicken. Cover and leave to marinate over night in the fridge. Heat oven to 325C. Place the chicken in a roasting tray and cover with foil... (this is important - the chicken must be moist when done and the spices must not burn). For the last 15 minutes of cooking, remove the foil. Remove the chicken from the roasting tray and leave to rest. For the gravy, collect the pan juices as it is (no don't skim the fat off) and make a gravy as normal.

Answer 3

GOAN CHICKEN

2 dried red chilies

1 tablespoon white poppy seeds

1 teaspoon black mustard seeds

2 teaspoons cumin seeds

1 tablespoon coriander seeds

1/4 teaspoon black peppercorns

1 (1-inch) cinnamon stick

3 cloves

1/4 cup unsweetened desiccated coconut

3 tablespoons vegetable oil

1 large red onion, minced

1 tablespoon Ginger-Garlic Paste (recipe follows)

1 1/2 pounds skinless, boneless chicken chunks

Table salt, to taste

Water, as needed

1 tablespoon fresh lemon juice (optional)

In a small skillet on medium heat, dry roast the red chilies, poppy seeds, mustard seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon stick, and cloves. When the spices release their aroma, remove from heat and let cool. In a spice grinder, grind the spices, along with the coconut, to a coarse powder. Set aside.

In a large skillet, heat the vegetable oil. Add the onions and sauté until well browned, about 7 to 8 minutes. Add the Ginger-Garlic Paste and sauté for minute.

Add the chicken and sauté until browned, about 5 to 7 minutes. Add the reserved spice powder and the salt; sauté for 2 minutes.

Add about /2 cup of water and bring to a boil. Reduce the heat, cover, and simmer until the chicken is cooked through, about 10 to 15 minutes. Add 1 tablespoon of lemon juice to the dish before serving, if desired. Serve hot.


Ginger-Garlic Paste (Adrak Lasan Ka Paste)
To freeze convenient portions of this paste, scoop 1-tablespoon portions into ice trays, freeze, and transfer to a container or plastic bag.

Yields 1 cup

Prep Time: 5 minutes

Cook Time: None


2 serrano green chiles (optional)

1/2 cup fresh gingerroot, peeled

1/2 cup garlic cloves, peeled

1 tablespoon cold water

Remove the stems from the green chiles.

Place all the ingredients in a food processor and puree to form a smooth paste. Add no more than 1 tablespoon of water to help form a smooth consistency.

Store the paste in a airtight jar in the refrigerator. The paste will keep for up to 2 weeks in the refrigerator.

Answer 4

2 1/4 tablespoons coriander seeds
2 1/4 teaspoons whole cumin seeds
1 1/2 teaspoons black mustard seeds
1 1/2 cinnamon sticks (1-inch long)
6 cloves
1/2 teaspoon whole black peppercorns
1/2 teaspoon nutmeg, ground
1 1/2 dried hot red chilies
3 cups fresh coconut, grated
1 1/2 ginger cubes, 1 inch cubed, chopped
9 cloves garlic
3/4 hot green chili pepper (fresh)
2 1/4 cups water
6 tablespoons vegetable oil
3 medium onions, minced
1/3 lb chicken parts, skinned
2 1/4 teaspoons salt

Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan.
Place over a medium flame.
Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma.
Empty the spices into a clean coffee grinder or spice grinder and grind until fine.
Put spiced in bowl.
Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time.
The coconut should pick up lots of brown flecks and also smell roasted.
Put the coconut in the bowl with the other dry roasted spices.
Put the garlic, ginger, and green chili into the container of an electric blender, along with some water.
Blend until you have a paste.
Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame.
When hot put in the onions.
Stir and fry them until they pick up brown spots.
Now pour in the garlic-ginger mixture and stir once.
Turn heat to medium.
Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl.
Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender.
Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored.

Answer 5

http://www.goacom.com/cuisine/

Here is where you can learn all about Goan cooking and get recipes as well.

Answer 6

http://www.goacom.com/cuisine/