{Recipe} Goan Green Chicken Curry in Coconut Milk

''Goan Green Chicken Curry in Coconut Milk'' is a Tasty dish and simple to prepare. This yummy Chicken Curry is prepared using Goan Green Masala and shimmered at last with thick coconut milk. It is similar to Green Chicken but what makes it unique is addition of coconut  milk. The Green Chicken curry in coconut milk goes really well with Pulao or Goan bread or even slice bread and also with everyone's all time favourite Chapati or also known as - English Indian Flat Bread.

This Curry being mild in spice is best options for kids menu and also for these summers its a superb options for your Sunday lunch or dinners. This chicken curry is quick to prepare with limited ingredients. These kind of easy recipes are always required handy on lazy days yet when we want tasty dish on Plate.

Other recipes you can try are

• Goan Green Beef Curry Recipe
  
• Goan Green Masala
  
• Green Masala Pomfret fry wrapped in Banana Leaf
  
• Green Masala Mackerel Fry
  

Servings :6 People

Total Prep: 60 Min

Total Cooking Time:30 Min

Cuisine : Goan

Ingredients required to Prepare Goan Green Chicken Curry with coconut Milk.

1.5 kg Chicken(cut medium pieces)

1 Lemon juice

1 Table spoon Ginger /Garlic paste 

1 Tsp Pepper powder

1/2 Coconut Milk(Yields around 1 cup Milk)

2 Large Onions Finely chopped

3 Large Tomatoes Chopped 

1 Tsp Turmeric powder

Salt to Taste

For Green Masala

1/2 Bunch of fresh coriander

6-8 Garlic flakes

1 Inch Ginger

6-8 Green Chilies

1 Tsp pepper corns

1 Tsp Cumin 

5 Cloves

2 sticks of Cinnamon

2 Table spoon Toddy Vinegar

How to Prepare Goan Green Chicken Curry with Coconut milk - below are the step wise method and the video.

1.In Cleaned and washed Chicken add salt, lemon juice, ginger/garlic paste and pepper crushed. Mix all well and let it marinate until we make other ingredients ready.

2.On the other hand add the all the ingredients mentioned for Green Masala into a mixer jar. 

3.Grind the ingredients to fine paste. Add little water only if required.

4.Also chop onions and tomatoes to fine cubes and keep it aside. Extract the Coconut milk and also keep it ready.

5.Now Place a Kadai or a deep pan on stove and add oil. 

6.Once oil is hot enough add the chopped Onions and sauté then until translucent.

7.Then add the chopped tomatoes and cook well until soft .

8.Add turmeric powder and quickly mix so it doesn't burn.

9.At this point add the green masala paste and cook on slow to medium flame until you see the oil top of the masala.

10.Now add the marinated Chicken and toss well in the masala. Let the chicken nicely get coated with the Green Masala.

11.Cover and cook the Chicken on medium to low flame without adding any water for about 10 -15 min. Make sure to stir occasionally  to avoid the burn at bottom. 

12.Once you see the chicken cooked 50 % add coconut milk and give a good mix .

13.Cover and cook the chicken for around 5-10 min .After few min when you see oil layer over the Chicken Curry time to off the stove.

14.Allow to rest the curry for few minutes and then serve. Best goes well with Pulao, Chapati/roti, Goan bread ,or white steamed rice.

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Enjoy Cooking ….  

{Recipe} Prawns Cutlets

" Prawn Cutlets are small coin size prawns patty's full of flavours of spices and then coated in semolina and shallow fried . These Prawns Cutlets really goes well as side dish with fish curry rice or even combo of Dal & rice."

 In Goan its common to prepare  Cutlets using different types of fish Like Most commonly prepared Mackerel cutlets ,King fish cutlets ,Tuna Cutlets and you will also find this on my blog. Prawns cutlets were on my do to list from long and today here I present my way of Prawns Cutlets with limited spices and then shallow fried. 

 If you guys aware Generally in Prawns Cutlets there also goes fresh grated coconut and also tamarind paste and for binding Chickpea flour but today skipped these ingredients and just added few powdered spices and other remaining fresh ingredients. Still the Cutlets tastes the yummiest .Do also check the recipe video below or can click on the link .

Ingredients Required for Preparing Prawn Cutlets

• Prawns: You require around 250 Grams of fresh cleaned & devanned Prawns  .

• Onions: Take around 3-4 Onions finely chopped

• Ginger/Garlic:1 Inch or Ginger and around 6-7 flakes of garlic.

• Green Chilies: 2-3 Green chilies chopped fine 

• Salt as per taste

• Turmeric : 1/2 Tsp of Turmeric Powder for colour and flavour

• Chili powder: Add 2 Tsp of chili powder for spice. Increase the quantity as per requirements.

• Garam Masala: For extra flavours add 1 Tsp of Garam Masala 

• Coriander powder: 1/2 Tsp of Coriander powder 

• Semolina: Use semolina for coating the Prawns cutlets.

• Fresh Coriander: For extra fresh flavours add the coriander.

• Oil : For shallow frying use oil either sunflower/soya bean/or even coconut oil. Preferably oil which doesn't have strong smell.

Method for Preparing Prawns Cutlets

1.First Take the cleaned and deveined prawns and add into a mixer or food processor and mince it well.

2.On the Other hand also chop onions, green chilies, and ginger/garlic very fine.

3.Now in bowl add the minced Prawns and the chopped onions ,ginger/garlic, green chili .

4.Then also add the dry spices mentioned above.ie Salt , red chili powder, turmeric, coriander powder and Garam masala. Also add Fresh coriander and the mix all the ingredients well .

7.Now take a small ball size prawn mixture and shape it in small patty.

8.In a plate spread semolina and then coat the prawns patty in it and keep aside.

9.Place a tava or a flat pan to heat up. Once heated add oil and then place the prepared prawn roundels and shallow fry .

9.Fry the prawns cutlets on medium flame until the prawns cutlets gets nice golden brown colour. The outer cover should be crisp.

Thank you for Visiting My Blog :

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Enjoy Cooking ….   

{Recipe}Chicken Dum Biryani for Beginners|Chicken Biryani for Bachelors

"Biryani" is the most loved dish, why shouldn't we love it. Biryani is such a delicious rice recipe that we can never stop craving for it. Even though the process being long but still the out come is always so satisfying. Also, it can be a total disaster if certain steps go wrong. So here I come today with simple procedure in preparing Biryani. If you follow these recipe in detailed I bet that you guys will never go wrong in the Biryani Preparation.

On My blog you guys will find many Biryani recipes like Chicken Dum Biryani ,Boneless Chicken Biryani , do give a try and you guys will love it. Biryani in different regions is prepared in different way and also the process, some ingredients do differ. Still each region's Biryani stands out with different aroma and taste.

The Biryani which I have posted today is being tried 4 to 5 times and there I come with limited prep time yet perfect Biryani. This recipe will be easy to learn for all the beginners. So this recipe is similar to Dum but here you don't have to use wheat dough for sealing the vessel nor Aluminum foil. All you need is a kadai and lid. When it comes to marination I have used common powdered spices which are readily available in our pantry. Garnishing onions are pan not deep fried, rose essence is substituted by home grown rose petals and saffron. (Saffron can replace with orange food colour - optional).

For Best Biryani follow the below points.

• Always use Best grain Basmati Rice which will give you Non sticky Biryani.
• Do not over cook the rice. Always cook rice Rice 80%.Also add few Tsp of oil while cooking.
• Use limited Masala while marinating the chicken to avoid very strong flavors of powdered Masala
• Make sure to plan in advance before preparing Biryani so to avoid last min Disaster ;)
• Keep your Brains Clam because Cooking Biryani is not Rocket Science :).

So lets begin with Step wise Biryani Preparation and also the video of Prep.

Servings 6 people

Total Prep Time : 2-3 Hours

Cooking Time : 25 -30 Min

Cuisine : Indian, Mughlai

Author : Ispolina Silveira

Ingredients

(Marinate Below for min of 1 or two hours)

2 kg chicken

Salt as per taste
2 tablespoon Ginger-garlic paste
200 gram Yogurt 
1 tablespoon Chili powder
2 tablespoon Garam masala
1 tsp Turmeric powder
1/2 cup Oil
1/2 Cup fried onion
1/2 Cup Chopped mind/coriander-green chilies
2 large chopped tomatoes

For Cooking Rice

700 Grams of Basmati Rice

Water

Salt

Oil

Dry Spices(cloves, pepper corns, cinnamon, cardamom & bay leaf)

For other Garnish 

2 Pinch of saffron soaked in 1/2 Cup of Milk

1 tablespoon Rose petals or Rose water 

1/2 Cup fried onions

1/2 Cup Chopped mind/coriander-green chilies

4 Tsp of Ghee or 4 small Butter cubes

1 Lemon Juice

Step wise Preparation with pictures

1.Wash Chicken well and make sure to drain all the water from it. Then add the ingredients one by one as shown in the below picture.

                      

2.Mix it all well and then Marinate for about Minimum of 1 or 2 hours   

                        

3.On the other side soak the rice for about 30 min.

4.Once the marination time up then in nonstick kadai or a heavy bottom stainless steel kadai add oil or ghee. 

5.Once heated add the marinated Chicken.

6.Give it a good stir and then cover and cook until the gravy is thick or almost dried.

7.Meanwhile on the other hand keep water to boil and Dry Spices(cloves, pepper corns, cinnamon, cardamom & bay leaf) ,also sprinkle salt and oil.Once water boils add the soaked Rice.

8.Once the water stats to boil drain the water from rice and add the rice to boiling water. Cook the rice 80 %  and drain all the water from the rice .You can spread the rice on flat tray.

9.Now begins the Dum Process. In the same kadai were chicken is cooked spread the cooked rice on top of it evenly. Then sprinkle the fried onions, Chopped mind/coriander-green chilies, 4 Tsp of Ghee or 4 small Butter cubes, Rose petals or Rose water ,Saffron Milk and  lemon juice. Cove the Kadai.

10.First cook on high flame for 5 min and then Keep the tava under the Biryani pot ad cook for 20 - 30 min on very low flame.

11.After 25 min up off the stove and let the biryani rest on Dum for 10-15 min. And there you go after 15 min ready to enjoy the delicious Home Cooked Dum Biryani.

Thank you for visiting my Blog

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{Recipe} Chicken Vindaloo/Vindalho

Vindaloo or Vindalho is a Indian curry mostly prepared in the regions of Goa, vasai, surroundings of Konkan, Kerala and other parts of India. In Goa we mostly prepare Vindaloo of Pork and you guys will also find the recipe in my Blog👉 Link Goan Pork Vindalho. Its mostly prepared during Celebrations and Festivals.

But, today I want to present the recipe of Chicken Vindhalo and this recipe is prepared on demand of my Hindu friends who wanted to taste Vindaloo and respecting their religion here I present - Chicken Vndaloo. 

The preparation procedure remains the same as pork recipe as mentioned in the recipe except the substitution of Pork with Chicken and only difference will be the cooking time for Chicken will be less as compared to Pork. 

As you all know its very simple dish which only required few hours of marination with little spices and then just place the pot on the stove and leave the dish to cook on slow flame, see no hard work at all and the tastiest dish is done. I am very happy that all my friends loved the Chicken Vindaloo and their dream of tasting Vindaloo was fulfilled .

Servings 6-8 

Total Preparation Time : Overnight +Cooking

Cooking Time : 20 to 30 min

Ingredients

2 Kilo Gram Chicken(Cut into cubes)
6 Medium Onions slices

2 Green Chilies slit

Salt as per salt

1 Tsp Sugar

Below Ingredients Grind into fine paste

15 Kashmiri Chilies

2 Tsp Cumin

1 &1/2 Tsp Turmeric

10-15 Garlic cloves

2 Inch Ginger

3 Cinnamon stick

12 Cloves

1 Tsp Pepper Corns

Toddy Vinegar to grind

Step wise Method
1)Wash the chicken well and dry it using kitchen towel,Make sure no water in chicken.Apply salt and keep aside until you grind the vindalho masala.

2)Following are the ingredients required.

3)Then Grind all the mentioned ingredients using vinegar into fine paste.(not to grind onions and other ingredients)

4)Then spread the red vindalho masala over the Chicken. Add onions and mix the chicken well in the masala. Marinate at least for 3-4 hours and for best result marinate overnight.This marination process will help masala penetrate into the Chicken.

5)Next morning transfer the marinated chicken into a mud pot or a nice nonstick pan and just place on slow flame and cook for about 30 min.Make sure to cover the lid and stir occasionally.

6)After 20 min Add 1 tsp sugar,salt as per taste and stir well.Cook for more 10 min or until the water is maximum dried and its done. Then enjoy the Goan fiery Vindalho with goan pao or rice or Pulao.

 Thank you for Visiting My Blog Cocinanispolina.

Do follow me on Facebook Page :@cocinanispolina

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Do share your comments and feedback.Can also share the dish pic if you try recipe from my Blog.

Happy Cooking :)

{Recipe)Pomfret Recheado fry wrapped in Banana Leaf

Pomfret Recheado Fry not a simple Rava fry or Masala fry but this time I have fried Pomfret wrapped in Banana leaf and the out come is just Wow. The best part is fry doesn't require much of oil as its fried in deep pan by covering.

The Pomfret wrapped in banana leaf came on table firstly because I was in Goa, secondly my dad and hubby got some super fresh Pomfrets from Mapusa Fish market, lastly availability of fresh Recheado masala in house and the Banana leaf from our Garden. The only person who enjoyed to the maximum the wrapped  pomfret is Mr.Tony Greg as it is favourite dish predominantly because its oil free dish. So lets begin with this Super tempting and delicious Pomfret Recheado fry wrapped in Banana Leaf.

Servings 2

Total Preparation Time : 40 Min

Cooking Time : 20 Min

Cuisine : Goan

Author :Ispolina Silveira

Ingredients

1 Large Fresh  Pomfret

1 Bowl Goan Recheado Masala

1 Tender Banana Leaf

Salt

Oil as required

Step Wise Preparation

1. Purchase some Fresh Pomfret .

2.Clean and Cut the Pomfret. Nicely give cuts over the Body for the masala to stuff.

3.Then apply salt and recheado masala generously over the pomfret body.Rub it over the body so it gets nicely stuffed inside the cuts and the head.

4.Take the banana leaf and remove the center hard portion.Then place the leaf over the tray and then place the pomfret over it.

5.Once the pomfret placed well,then pack it properly with the leaf and tie with cotton thread or the tread of leaf itself.Make sure its wrapped well other wise masala will come out.

6.Take a large pan and add required amount of oil .Then Place the wrapped pomfret inside and  fry it on slow to medium flame until its cooked well.Make sure to cover the lid and cook .

7.At regular intervals turn the fish so that it cooked evenly.The end you will see the leaf has changed its colour to very light green and at few  places brown. That's the sign the pomfret cooked well.Your can even wait until the leaf is totally brown.

8.Open the leaf slowly and enjoy the super tasty hot Pomfret wrapped in recheado.

Note:Other few recipes which you can follow are as below:

Goan Recheado Masala Recipe

Pomfret Recheado

Mackerel Recheado Recipe!!!

Prawns Recheado fry !!!

Goan Stuffed Calamari /Squid with shrimps

Thank you for Visiting My Blog Cocinanispolina.

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On Instagram : @cocinanispolina

Do share your comments and feedback.Can also share the dish pic if you try recipe from my Blog.

would love to hear from you :)  

Happy Cooking