My hubby was bored with the regular chicken dishes I prepared. He wanted some change. I usually prefer gravy items more than dry dishes whether its veg or non-veg. Also, I am always reluctant to try something altogether new as I always have some fear thinking it might not turn good, how it will taste, it should not go waste.
This time my hubby shared a spicy chicken curry recipe with me which I shall share later as I had not clicked any pictures. While I also tried out a dry chicken recipe – Chicken Sukkha.
- 500 gms chicken (cleaned and cut into medium-sized pieces)
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp ginger garlic paste
- 2 tsp lemon juice
- salt as per taste
- 1 medium-sized onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1 tsp garam masala
- 1 tsp coriander powder
- 1/4 tsp black pepper powder
- 1/2 tsp tamarind pulp
- few sprigs of coriander leaves, chopped for garnish
- 3 tbsp olive oil
- Marinate the chicken with red chilli pwd, ginger garlic paste, lemon juice, turmeric powder and salt at least for 2 hours. I usually prefer keeping the chicken marinated for overnight.
- Heat 2 tbsp oil in a non stick pan. Fry the marinated chicken till slight brown and dry.
- Remove it in a separate dish and keep aside.
- In the same pan, add remaining oil. Add the onion and saute till transparent.
- To this add the tomatoes and coriander powder. Saute till tomatoes are cooked and oil begins to separate.
- Add the fried chicken pieces to this. Add little water and allow to cook till the chicken pieces are soft.
- Dilute the tamarind pulp in little water and add this to the cooked chicken pieces.
- Add garam masala, pepper powder. Check the taste and add salt if required.
- Garnish with coriander leaves and serve hot with roti, chapatis or rice.
Xacuti- is a spicy Goan delicacy. The base masala paste used for the curry can be combined with either chicken, mutton or mushrooms. You can enjoy it with either rice or chapatis or bread. This is the recipe passed on to me by my mom.
- 1/2 kg chicken, cleaned and cut into medium-sized pieces
- 1 cup grated fresh coconut
- 2 1/2 tbsp oil
- 6 red chillies
- 1/2 tsp Kashmiri chilli powder
- 7 cloves
- 1/2 tsp poppy seeds
- 2 green cardamom
- 2.5 cm cinnamon stick
- 5 flakes of garlic
- little nutmeg powder
- 1 petal of star anise
- 10 peppercorns
- 1 metal mace
- 1/4 tsp turmeric powder
- 1 tbsp coriander seeds
- 3 medium-sized onion (1 1/2 sliced, 1 1/2 finely chopped)
- 2 tomatoes, finely chopped
- 1/4 bunch of coriander leaves (some more chopped for garnish)
- 3-5 green chillies
- 1 tsp ginger garlic paste
- few curry leaves
- In a mixie, grind coriander leaves bunch, ginger garlic paste and green chillies. You can even add 1/4-1/2 cup yoghurt if desired.
- Marinate the chicken pieces with the green paste, salt and little turmeric powder and set aside for atleast 30 mins.
- In a pan, add a tsp of oil and fry the the dry spices (red chillies, cinnamon, cardamom, peppercorns, cloves, star anise, coriander seeds, metal mace) one by one and keep aside.
- In the same pan, add another tbsp of oil and roast the sliced onion, garlic, poppy seeds and grated coconut till slightly brown. Allow to cool and then grind this alonngwith the roasted dry spices, turmeric powder and Kashmiri red chilli powder to a smooth paste.
- In a non stick saucepan, heat the remaining oil. Add the onion and curry leaves. Saute till onion become transparent.
- To this add the tomatoes and fry them a little. To this add the marinated chicken, mix and allow it to cook on low flame covered.
- Once the chicken is cooked and soft, add the ground masala paste. Add water as required to achieve gravy consistency. Add salt as per taste.
- Bring to a boil and garnish with coriander leaves.
- Serve hot with bread or chapati.
Balchao is a hot and spicy dish prepared from fish particularly prawns in most of the Goan houses. It can be enjoyed as a side dish or as curry with rice.
Its prepared with shrimps very small in size. If that is not available, you can cut large shrimp into very small pieces. Here in US, mostly only medium-large size shrimp are available. I have never come across tiny one’s. Lets get down to the recipe.
- 1/2 cup cleaned, deveined shrimps (small or large cut into small pieces)
- turmeric powder
- red chilli powder
- salt as per taste
- 1 1/2 onion, finely chopped
- 1 medium tomato, finely chopped
- 2 tbsp olive oil
- 6 garlic cloves
- 1/2 inch ginger
- 1/2 inch cinnamon stick
- 1 cardamom
- 2 cloves
- 4 pepper
- 2-4 green chillies (depending on how spicy they are)
- 1/2 tsp cumin seeds
- 15-20 coriander seed grains
- few sprigs of coriander leaves to garnish (optional)
- Marinate the shrimps with salt, turmeric powder and red chilli powder and keep aside.
- Grind all the ingredients to a fine dry paste except shrimps, onion, tomato. However, if your blender doesnt grind to a fine dry paste, add a tbsp of onion and tomato and as little water as possible to it and grind.
- In a pan, heat oil. Then add the remaining onion and saute for few minutes till transparent.
- Now add the remaining tomatoes and ground paste and saute. Add salt as per taste.
- Now add the shrimps and fry.
- Add enough water and allow to cook till the prawns are soft.
- Check the taste and garnish with coriander leaves if desired.
This soup is actually my husband’s speciality and was taught to me by him. He had taken reference from some online site and prepared specially for me. It is very simply and looks and tastes very much similar to restaurant type.
Hope you like it and enjoy too!!
- 200 gms chicken breast pieces
- 1/2 tsp pepper powder
- salt as per taste
- 1 egg
- 2 tsp cornflour
- 2 strands of spring onion greens
- 4 -5 tsp olive oil
- Take as much water as the amount of soup you required. Add pepper powder and salt as per taste. Boil the chicken pieces in this water.
- While boiling, you will find a layer of froth formation. Remove that layer with a spoon.
- Once the chicken pieces are cooked, put off the gas and remove the pieces and allow to cool.
- Retain the water that was used for boiling the chicken. This is the chicken stalk.
- Once the chicken pieces are cooled, shred them.
- Add as much water to the cornflour as thick or thin you require the soup to be. Mix it well so that no lumps are formed.
- Heat the chicken stalk. To it add the chicken pieces.
- Once the soup comes to a slight boil, add the cornflour mixture to it while stirring continuously so that there is no lump formation. The soup will begin to thicken once you add the cornflour.
- Add salt and pepper as per taste.
- Take an egg and beat it a little.
- Pour this into the soup while stirring vigorously. You will find fine strings being formed. The egg gets cooked in the heat of soup.
- Put off the gas and garnish with spring onion greens.
- In another little pan, heat the olive oil. It should be slightly boiling hot.
- Pour this cautiously into the soup.
- Chicken clear soup is now ready.
Note : Remember not to boil the soup too much as this will thicken the soup more once you have added the cornflour mixture.