Prep 3 hrs
Cook 20 mins
A tangy chicken again from the west coast of India. This time from the state of fun and beaches - Goa. From the Sunday Mid-day stored here for reference and sharing.
- 1 kg chicken, cut into big pcs with skin left on
- 1 sour lime, juice from (or to taste)
- 2 tablespoons vegetable oil
- 2 potatoes, peeled and sliced
For the green masala
- 6 green chilies
- 6 cloves garlic
- 2 green cardamom pods
- 2 cloves
- 200 g coriander leaves (1 bunch)
- 1 inch gingerroot
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon turmeric powder
- Pierce the chicken pcs with a fork.
- Marinate them in salt and sour lime juice Grind the masala ingredients to a paste Spread this paste too over the chicken and keep at room temperature for 2 hours atleast.
- Heat the oil in a large frying pan and add the chicken pcs and saute for 10-12 mins (or more) until the skin of the chicken is dark and the juices run clear when the chicken pcs are pricked with a knife tip.
- Halfway through add the potato slices so that they too fry with the chicken.
- Serve hot.
Will absolutely make this again!!!I did make some changes but used all the ingredients listed. I made for the two of us, I used half the amount of chicken and added instead some finely chopped green beans, about 1 cup. I increased the cooking time and I let it simmer for about 40 minutes on low after browning, added about 3/4 cup of chicken broth, bit by bit, the potatoes soaked up the broth. It ended up with a nice coating of sauce which tasted wonderful!! It was quite spicy for me but it was also a very fresh clean taste. I served it with cucumber raita, chopped mango and naan bread... Thanks for posting!!!
This recipe was super easy. I marinated the chicken with a bit of salt and ginger garlic paste along with the sour lime.My husband loved it. Will surely make it for the family again and again
This was so delicious and so simple. Lovely mix of flavors, and now I can say I can cook 'Goan' food! :) Only thing- we had to cook the chicken for at least double the time indicated. Beyond that, superb recipe- you are one of my fav. chefs!