Recipe by: Sanya Hormazdi
Source: Modified family recipe
Serves: 6 – 8
This dish is a very Goan (from the coastal region of Goa in India) in it’s taste, this recipe is an adaptation of a typical Goan Xacuti (roasted coconut and spices) curry into something simpler to make in a hurry and less of a hassle.
Chutney / Green Masala
- 1 cup coriander leaves
- 1 cup mint leaves
- 1 Tbls cumin seeds
- 2-3 green chilies
- 1″ cinnamon stick
- 5-6 cloves
- Fresh grated coconut – about half a cup
- Small pack coconut milk (or one packet of Kara coconut powder)
Blend it all into a thick paste and keep aside. This can be done a day earlier as well to save time (just keep it refrigerated).
- 2 bay leaves
- 4-5 cardamoms
- 1 star anise
- 3-4 cloves
- 2-3 tsp fennel seeds
- 2-3 tsp sugar
- 1 ½ large onions, chopped (if you’d like to add more bulk to your gravy, add more onions)
- 1 kg chicken (any choice of cuts will do) – marinated with
- 2-3 Tbsp minced ginger
- garlic paste
- 2 tsp turmeric powder
- 2-3 Tbls curd / yogurt
- Chutney / green masala (from above)
- 2 tsp chili powder
- 2-3 tsp coriander powder
- 1 tomato, chopped
- 2 small potatoes, quartered (optional)
- Couple green chilies (optional, if you like spice)
- In a heavy bottomed vessel, add some oil and throw in the first six ingredients.
- When the sugar has caramelised a bit, add the onion and fry until light brown.
- Add the chicken and mix well keep turning and lightly frying until the chicken starts to change color and lose it’s rawness.
- Add your chutney / green masala, chili, coriander powder, tomatoes, and potatoes (optional). If, like me, you like spice, now is a good time to throw in a couple of green chilies, otherwise, refrain. Add salt.
- Mix it all up and let it cook until the oil starts to separate from the sides of the vessel.
- Add some water now and let it all cook on a medium flame/heat till the chicken is tender. If you like your gravy runny, add more water. If you like it thick, then just enough to cover the chicken half way.
- Serve with steamed jeera (cumin) rice or bread.
Download PDF here: Sanya Hormazdi Indian Coconut Milk Chicken