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.
- 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.