{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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{Recipe}Crabs Caldine /Crab curry in coconut milk

Caldine or  Caldinha is a  mild yellow coloured curry with less of spice .Caldine curry is mostly prepared using prawns, King fish, Pomfret or any fish with lots of meat and also of veggies like Cauliflower, Bottle guard, Ladyfinger etc. But today for a change and also for the love of carbs tried preparing "Crab Caldhine", it was just amazing.

Caldhine curry is on sweeter side with very mild spice and its favourite among kids . The Caldhine curry is prepared extracting coconut juice so the curry is very creamy and smooth in  texture. Best served with steamed boiled rice or normal steamed rice. There is seldom requirement of any side dish when you have Caldhine curry over your steamed rice ;).

Servings :6 

Total Preparation Time :45 min

Total Cooking Time :25 min

Cuisine : Goan

Author : Ispolina Silveira

Ingredients

1 Kg Crabs cleaned

1 Coconut milk(thick and thin)

2 Medium sized onions chopped

2 Tomatoes chopped

3 Green chilies chopped

1 Tsp turmeric powder

1\2 Tsp pepper corns

5 cloves

1 Tsp Cumin seeds

5-6 Garlic flakes

1/2 Inch ginger

2 Table spoon coriander seeds

1/2 Cub Tamarind juice

Salt as much required

Oil for sauteing

Step wise method below

1)Take the cleaned crabs,wash well and apply salt.Keep it aside until you prepare other masala paste.

2)Grind the below ingredients to fine paste and keep aside.

3)In Mud pot or stainless steel pan add oil,then add the chopped onions ,tomatoes .Saute both ingredients nicely.

4)Then add the crabs in the pot and give a nice slow turn.

5)Add the ground paste along with tamarind juice in the crabs and mix well.Then cover and cook for 5 min.

6)Then add the thin coconut milk and give it a nice stir.Cover and cook again for 5 min.

7)Last add the thick coconut milk and shimmer the caldhine for more 5 min on slow flame.

8)The crab Caldhine is all set to gobble with steamed white rice.Too Yum.

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{Recipe}Goan Tisreo/Clams curry with drumsticks

Tisreo or clams curry with drumsticks recipe ,one more addition to my seafood collections. Special thanks to my friend Shilpa Naik, she took this recipe from her mummy who is expert in fish curries:). Though it would not be as tasty as Aunty prepares but tried her recipe in my Cocina with my touch ;).

I have any clams recipes in my blog like Goan Green Masala Clams Dry,Tisreyanche Sukhe/Goan Clams Dry,Goan Prawns and Clams pulao /Sungta ani Tisreyancho Pulao and now one added “Tisreo curry with drumsticks”. Earlier in this week prepared twice clams dry but this time wanted something different dish so i ended up asking my friends. The curry was yum because clams in red curry masala with drumsticks gave totally different taste. 

The curry was up to mark but only difference was the colour, as per Shilpa the colour should have been more dark red and that was missing in my clams curry as I did not use kashmiri chilies which the gives that bright red colour. But the curry taste was amazing enjoyed every shell of clams.

Servings 5

Total Time : 60 min

Cooking Time :20 min

Cuisine : Goan

Author : Ispolina Silveira 

Ingredients

500 Gram Tisreo/Clams(cleaned)

4 Drumsticks cut and cleaned 

1 Large Onions

1/2 Fresh Coconut grated

1 Tsp dry coriander seeds

4-5 Dry kashmiri chilies(for spice can add short chilies)

5 Garlic flakes

1/2 Tsp Turmeric

1 Raw mango chopped

Salt as per taste

Step Wise Method

1)Take the cleaned clams ,apply salt and keep aside. Arrange all the ingredients which have to be ground.

2)On the other hand keep the drumsticks to boil.

3)Grind the coconut and other spices to fine paste.

4)Add the clams to boiled drumsticks.Mix well and also add the masala.

5)Mix the ground masala well in the clams and allow it to cook for 5 min.Add extra water accordingly .Cover and cook until the curry boils or say about 10 to 15 min.

6)Server with steamed rice or my friend shilpa told we can enjoy with boiled rice pez.

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{Recipe}Red Chicken Korma

Red chicken korma is simple chicken curry prepared using powdered spices and few dry spices along with curd for thickening the curry.When there is less time to decide on what to cook specially on busy Sunday,then this red chicken korma is the best recipe to prepare.It takes really little time to prepare and also with less ingredients..

Having these kind of easy recipes of non-veg really makes cooking simpler specially on those busy and sometimes lazy weekends.As we know otherwise non-veg dishes always takes advance preparation because of marinating process.So lets begin with one more quick recipe of Chicken.

Servings 4-5

 Preparation Time : 10 min

Cooking Time : 20 min

Ingredients

500 Gram Chicken pieces

1 Cup Curd

2 Large Onions

10 Garlic flakes

1 Table Spoon Coriander powder

1 Table Spoon chili powder

1 Tsp Turmeric powder

10 Cloves

3-4 Cardamom

10 pepper corns

Salt as per taste

Oil for Frying

Method 

1)Clean the chicken pieces well and drain all the excess water and add salt and lemon .Then arrange all the ingredients required.

2)Then grind the onions and garlic into fine paste.On the other side place the pan on stove,then add oil and once oil is heated add the chopped onion and garlic paste.Fry the paste well.

3)Add the powdered spices and dry whole spices and mix well.Again cook the mixture for about 5 minutes and make sure you can see little oil floating over the masala ,this means the masala is cooked well and not raw.This point you can add the chicken and stir well in the masala.

4)Then add curd into the chicken and mix well.And then cook on slow flame for 15 min.Keep stirring in between so that it doesn't stick to the pan.

5)Once you see oil floating on the gravy then you can switch of the stove and your red chicken korma is all done.Serve the gravy with hot roti's.

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{Recipe}Goan Chanya Ros/White Pea Curry

Chanya Ros is one among authentic vegetarian recipe in Goan Cuisine.This recipe of ros is prepared by using pulses and most common pulses used are white peas ,green peas or Alsande(Black eyed beans) and then cooked in roasted  coconut gravy .Its mostly prepared in Hindu household and its common dish for festivals like Ganesh Chaturthi or Diwali. Ros is loved by Christians too especially for breakfast with hot paos or unnde.

Chanya Ros is one my favourite curry which i just  relax and enjoy with Goan pao or unno for breakfast. Ros is also best option for lunch with pickle and papad or some semolina coated fried veggies like potato fry as side dish just makes your lunch wow.Its been long that i wanted to post the recipe but couldn't  because most of the time after finishing ross(gravy) i would remember of clicking pic.

Servings : 6

Total Preparation Time : 12 hours

Cooking Time : 15-20 min

Cuisine :Goan

Author :Ispolina Silveira

Ingredients

200 Gram White Peas

1/2 Coconut Grated

2 Onions

1 Table spoon Coriander seeds

4 Dry Red chilies

1 Tsp Turmeric Powder

1 Tsp Cumin

1 Tsp of  Fennel seeds

1 Tsp of Poppy seeds

20 Pepper corns

5 Cloves

1 Small stick of cinnamon

Small ball of Tamarind

Salt as per taste

Oil

Method

1. Soak the White peas overnight.Next day morning drain the water and then boil by adding salt and turmeric powder it until soft.Do not over cook.
   
2. Roast the one onion,coconut and all the above dry spices mentioned by adding little oil.(coriander seeds,pepper corns,cinnamon,cloves,poppy seeds,dry chilies,fennel seeds).
   
3. Then Grind all the ingredients along with tamarind to fine paste using required water.
   
4. In Pan add oil,once heated up add mustard seeds and curry leaves.Then add onions and saute for 1 min.
   
5. Once onions turns translucent add boiled chana and mix well.
   
6. After shimmering for 2 min add the ground masala .Mix all well and cook for 10 min on medium flame.
   
7. Serve this mouthwatering Chanya Ros with steamed rice/Roti/Chapati or Goan Pao or Undde.
   

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