After a long time I cooked chicken in Indian style. Since my cousin loves non-veg, it was all non vegetarian meals for the long weekend. He was very excited when he saw I had bought chicken with bones, he was very tired of eating boneless chicken here in US :).
I saw a Goan chicken recipe a while ago which I wanted to try. So this time I tried this. But as I stared cooking, I changed it quite a bit. I am not a big fan of too much vinegar. So I used different spices and also reduced the vinegar quantity. I simply loved this very fragrant gravy. It tasted better the next day. The gravy was so fragrant that, I barely managed to click a picture of this before attacking on the food :).
Ingredients:
1.5 lb chicken pieces
3/4 cup coconut
1 cup onion
3 green chillies
3 red chillies
1 tea spn vinegar
1/2 cup tomatoes
1 tbl spn dagad phool(optional)
1 tea spn coriander seeds
1/4 tea spn fenugreek seeds
1 tea spn poppy seeds
1/2 tea spn chopped ginger
1/2 tea spn chopped garlic
3 strands coriander leaves
A pinch turmeric
1 tea spn lime juice
Salt
Oil
Method:
Apply salt and lime juice to chicken pieces and keep aside.
Heat oil and fry 1/2 cup onion till they are brown. Grind them with coconut, green and red chillies, coriander seeds, fenugreek seeds, ginger, garlic, turmeric, dagad phool, vinegar, poppy seeds to a smooth paste.
Heat little oil and fry remaining onions. When they start browning, add chicken and fry for few minutes. Then add tomatoes and cook for 2-3 mins.
Add the ground paste and cook till chicken is tender. Towards the end, add coriander leaves, cook for 1min.
Serve hot.
Serves : 4-5
Preparation time : 30mins
Drooling over the pic..
bowl looks very yummy shilpa..I guess with vinegar it does come out differently!..but the taste is great I heard!
I love poppy seeds in a gravy…makes it so rich…the plate of food looks lovely…though I would pass on the onions to Dinesh 😀
Shilpa,
From the ingr itself i can imagine how aromatic this gravy is… will try it soon.
Thanks for sharing.
I totally agree with your cousin, boneless chicken doesn’t cut it for me either 🙂 Love the gravy Shilpa, and thanks for those glossary links, I had no idea what dagad phool was, a spice that smells like chicken curry? Now I’ve gotta get me some of those 🙂
hi,
the gravy looks yummy,,, will try it soon…
Can u post the recipe for chicken/mutton curry in coconut milk (white chicken) same way recipe for fish/shrimp curry with coconut milk i guess its goan (i am not sure) waiting for it…..
bye..
this is a great recipe! I have to try it myself. The only hurdle is the fresh coconut, but it’s not impossible. 🙂
Yummmmy!
BTW, have just posted a recipe of sambhar using the lovely recipe of your sambhar powder.
Ooooh, look at that! So, dagad phool is used in Goan cuisine as well??? I did not know that, but then I have cooked very few Goan dishes. I think my family would really love this one Shilpa!
Looks like your cousin loved those cookies. 😀
Shilpa: Actually dagad phool was my addition to this gravy :). I love it with chicken so, threw some in the masala ;).
Yeah…my cousin loved them. It was his type of sweet.
Hi Shilpa-
What a fantastic website! Congratulations on creating such an exhaustive, beautiful, and useful reference.
I tried your chicken masala recipe today – although I was unable to find the dagad phool, it turned out wonderfully.
Thanks!
Hi,
Its mouth watering dish….Cant Resist from making it
Hi Shilpa,
A lovely and an easy recipe!! I tried this recipe for yesterday’s dinner. I didn’t have vinegar and dagad phool, so instead added a few cloves, peppercorns and cinnamon stick and it came out very delicious… We had the curry with french bread rolls and onions at the side and it was a very satisfying dinner! My hubby loved it a lot too.. Thanks.. I have tried a number of dishes from ur site and they have all come out perfect..I just love this site..I am an Amchigeli too (from Mangalore) and have referred ur site to my mom, sister, cousins and friends..God Bless..
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The gravy looks good, I dont like the boneless chicken either,I buy the halal chicken (whole)that we get in a pakistani store here,its not frozen and much tastier than the superstore chicken.
Good one And even take’s less time”30 min”
Shilpa,
The gravy looks yummy!
Can you pls tell me where to find ‘dagad phool’ here in kansas? Is it available in Ambika?
I usually make this curry without the phool, just want to try with it next time.
Shilpa: Yes, Ambika has it (he got a new stock couple of days ago)
I love your authentic and delicious recipes Shilpa! As always, this chicken recipe sounds wonderful!! I intend to try it out soon … the color and texture of the dish is remarkably similar to how my aaji made it … all the more reason to try it soon 🙂
Hi…good to C a nice chicken masala……
Nusrat asked about White chicken…I made twice white chicken..as follows……
Cook the chicken in milk after washing…add salt to milk…till tender…heat some oil…put green chillies…garlic…ginger small pieces…fresh/frozen coconut …some more salt…now add the cooked chicken….after 5 mins add black paper powder….and U r ready for a delicious white chicken…
Hope everybody will make at least once and enjoy……….
Keep smiling…………
Be happy………….
Keep cooking………….
can u tell me the varadhi chicken in handi recipe
I tried this recipe today, turned out really good. I reduced the amount of chillies and used red wine vinegar. I liked the fact that it did not take me lot of time to cook this delicious recipe. Thank you for sharing.:)
Tried this dish. Very very delicious.