Chicken Kodi (Goan for curry) is an orange curry similar to the Goan fish curries. I use the Goan coconut based spiced masala paste and those pieces of chicken which do not have much flesh to make this Kodi. The curry turns out just yum and is best eaten with rice. The flavours of the chicken mix with the curry and makes it so good. And even if you feel you don’t have much flesh to eat because of those lean pieces we’ve used, the potatoes that we have added more than make up for it.
Serves: 4 to 6 Persons
Prep. Time: 20 Mins
Cooking Time: 4o to 45 Mins
- Chicken (on the bone) – 500 gms
- Onion (finely chopped) – 1 medium
- Potatoes (peeled & quartered) – 2 small
- To be ground to a fine paste with a little water:
- Coconut (freshly grated) – ⅓ cup
- Kashmiri Red Chillies – 3
- Black Pepper Corns – 12
- Turmeric Powder – ¼ tsp.
- Cloves – 3
- Corriander Seeds – 1 tsp.
- Cumin Seeds – ½ tsp.
- Ginger – ½ inch
- Garlic – 4 cloves
- Cinnamon – 1 inch
- Thick Coconut Milk – ½ cup (see here)
- Or Canned or Reconstituted
- Lime – 1 ½ small
- Stock Cube – 1
- Oil – 2 tbsp.
- Salt – 1 tsp. or to taste
Step 1: Wash and drain the chicken and marinate it with ½ tsp. salt and the juice of 1 lime. Keep aside for 30 minutes.
Step 2: Heat oil and sauté the onion till translucent.
Step 3: Add the marinated chicken and the cinnamon and sauté on medium heat for 10 minutes till the colour changes and the juices are released.
Step 4: Then add the masala paste and sauté the chicken for 10 more minutes on low heat till the oil surfaces.
Step 5: Add the potato pieces and mix. Then add 1 ½ cup of hot water and the stock cube and cook covered on low heat for 15 to 20 minutes till the chicken and potatoes are done.
Step 6: Taste and add the juice of ½ lime (if needed) and salt to taste. Add the ½ cup of coconut milk and mix. Cook on low heat for 5 more minutes and then switch off the heat and serve with hot rice.