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Goan-style chicken with coconut


Serves/Makes:4 or more

  • 2-1/2 lbs (1.1 kg). chicken (cut into pieces)
  • 2 onions, sliced
  • 1 tbsp (15 ml) fresh ginger, finely chopped
  • 2 slit green chillies
  • 4 tbsp (60 ml) oil
  • 2 finely chopped tomatoes
  • 2 chicken stock cubes, crumbled
  • 1 tbsp (15 ml) fresh coriander leaves, finely chopped
  • Grind to a smooth paste:
  • 1 cup (225 ml) freshly grated coconut
  • 1-1/2 tsp (7 ml) red chilli powder
  • 2 tsp (10 ml) coriander seeds
  • 1/2 tsp (2 ml) turmeric powder
  • Serve over:
  • hot cooked rice
  • Heat oil in a pan, add onions and fry until transparent.
  • Then add green chillies and ginger and saute for 1 minute.
  • Add tomatoes and salt, and cook until they are soft and mushy.
  • Next, add the ground paste and saute well until oil separates from the mixture.
  • Add enough water to make a thick gravy, and bring to boil.
  • Then add the chicken pieces, stock cubes and salt, and cover and simmer until chicken is cooked.
  • Garnish with coriander leaves.
  • Serve hot with steamed or boiled rice.

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