| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Goan |
Goanese |
1 |
Servings |
INGREDIENTS
| 1 |
kg |
Chicken, cut into desired pieces (or or off the bone) |
| 2 |
ts |
Corriander seeds |
| 8 |
|
Dried kashmiri chillies |
| 1/2 |
ts |
Cummin seeds |
| 1 |
ts |
Fenugreek seeds |
| 5 |
|
Peppercorns |
| 2 |
ts |
Peanuts (unsalted) |
| 1/2 |
|
Coconut, grated |
| 1 |
ts |
Turmeric |
| 4 |
|
Cardamoms |
| 6 |
|
Cloves |
| 1 |
|
Inch piece of cinnamon |
| 1 |
|
Lemon |
|
|
Salt to taste |
INSTRUCTIONS
Dry roast the coriander seed, kashmiri chiles, cumin seed, funegreek seed,
peppercorns peanuts and coconut in a large pan (until coconut is a light
brown, taking care not to burn the spices).
Add the turmeric, cardamom, cloves and cinnamon to the roasted spices and
finely grind.
Fry the spice mixture in some ghee for a few minutes. Add the chicken and
brown. Add salt and a little water and simmer until chicken is cooked.
Sprinkle over lemon juice a few minutes before serving.
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:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”