| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Chicken, cut into serving size pieces, either on or off the bone |
| 8 |
|
Dried red kashmiri chillies |
| 1 |
ts |
Turmeric |
| 15 |
|
Peppercorns |
| 1/2 |
ts |
Cummin seeds |
| 4 |
|
Cloves |
| 1 |
|
1-inch piece cinnamon |
| 2 |
|
Onions, finely chopped |
| 3 |
|
Green chillies, finely chopped |
| 1 |
|
1-inch piece ginger, finely chopped |
| 12 |
|
Cloves garlic, finely chopped |
| 1 |
|
Coconut, thick and thin milk extracted from |
|
|
Salt and vinegar to taste |
INSTRUCTIONS
Fry the onions in a little oil until browned. Meanwhile grind together the
spices.
Add the chicken, chopped chillies, garlic and ginger to the pan and cook
for a minute or so. Add the ground spices and salt and again cook for a
minute or so. Now add the thick and thin coconut milk so that the milk just
covers the chicken. When chicken is cooked (about 20-30 minutes) add the
vinegar and simmer until the sauce has thickened. Serve with rice
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: trev@wg.icl.co.uk (Trevor Hall)
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”