Goan Chicken Guisado

The Goan Chicken Guisado is not actually a stew as the title suggests but more of a curry that has Portuguese influence. It is mild and even the addition of the green chillies does not make it spicy but gives it a nice flavor. The curry has to be served teamed with hot rice.

Serves: A Family of Four

Prep. Time: 15 Mins. + 30 Mins. (marination)

Cooking Time: 45 to 50 Mins.

Ingredients:

• Chicken (on the bone) – 500 gms.
• Onion (finely chopped) – 1 medium
• Green Chillies (slit) – 2 to 3
• Garlic (peeled & finely chopped) – 4 cloves
• Ginger (peeled & finely chopped) – ½ inch
• Fresh Ginger-Garlic Paste – 1 tsp.
• To be Ground Fine:
  • Black Pepper Corns – ½ tsp.
  • Cumin Seeds – ¾ tsp.
  • Cloves – 3
  • Cinnamon – ½ inch
  • Corriander Powder – ½ tsp.
  • Turmeric Powder – ½ tsp.
• Thick Coconut Milk – 100 ml.
• Vinegar – 1 tbsp
• Lime – ½ small
• Tamarind (soaked in 100 ml. warm water) – 1 small marble sized ball
• Stock Cube – ½ small
• Oil – 1 to 2 tbsp.
• Salt – ½ tsp.

Step 1:     Clean and cut the chicken into pieces as required. Wash and drain well. Apply ½ tsp. salt, juice of ½ lime and ginger-garlic paste and leave aside for 30 minutes.

Step 2:     Heat the oil in a heavy bottomed pan and add the chopped ginger and garlic and sauté for a few seconds on medium heat. Add the onions and sauté till light golden (do not brown).

Step 3:     Add the green chillies and marinated chicken and sauté for 8 to 10 minutes on low heat till the chicken changes colour.

Step 4:     Add the ground spice mix and sauté for 4 to 5 minutes. Next add 250 ml. warm water, vinegar and cook covered on low heat for 15 minutes till the chicken is ¾ done. Mash and strain the tamarind water into the pan. Add the stock cube and cook covered for a further 8 to 10 minutes.

Step 5:     Add the coconut milk and simmer uncovered for 2 to 3 minutes. Do not let the curry come to a boil.