Goan Roce Chicken | Rossa Chicken
- Use bone/boneless cuts of chicken as per your choice.
- The tomatoes and onions must be fried well till pulpy for the curry to achieve a thick gravy consistency. Keep an eye on the flame to avoid charring!
- After adding the spice paste it is necessary to fry it for a good deal of time to eliminate any raw flavors in the final curry.
- Store-bought coconut milk can work just as well for this recipe; dilute it if needed.
- Potatoes are optional; cut them into sizes that won't take too long to cook.
Ingredients:
- 400 grams chicken pieces (bone/boneless)
- 1 teaspoon Salt
- 1 teaspoon Ginger-garlic paste
For the spice paste:
- 1 teaspoon Fennel seeds
- 1/2 teaspoon Turmeric
- 1 teaspoon Cumin seeds
- 2 heaped of Coriander seeds
- 1 Black Cardamom
- 1/2 Star Anise
- 4 Cloves
- 1" Cinnamon stick
- 8 Black Peppercorns
- 1/8th of a Nutmeg
- 1/4 portion of Mace Flower
- 3 dried Bedki Chilies
- 2 dried Kashmiri Chilies
- 4 Garlic cloves
- 1" piece of Ginger
For the curry:
- 2 Onions, finely chopped
- 2 Tomatoes, finely chopped
- 1 large Potato, diced and rubbed with salt (optional)
- 2 cups thin Coconut milk
- 1/4 cup thick Coconut milk
- 3-4 tablespoons of Oil
- Water to adjust consistency (approximately 1/2 cup)
- Salt to taste
- 1/2 teaspoon Sugar (adjustable as per sweetness of coconut)
- 1 slit Green Chili
- Fresh, chopped Coriander
Method:
Mix the chicken cuts with the salt and ginger-garlic paste and set it aside.
Grind the spices, adding a little bit of water, into a fine, thick paste. Also, separately extract 1/4th cup of thick coconut extract and 2 cups of thin milk from 1 coconut.
Heat the oil and then sauté the onions till golden brown. Add some salt to hasten the process.
Then add the tomatoes and fry till it all turns into a soft pulp. Cover and cook for a few minutes— this can quicken the cooking without much loss of moisture.
Add the spice paste and combine well; fry for 3-4 minutes on a medium-high flame. The oils will start to separate with a slight change in colour of the paste.
Then add in the chicken pieces and combine; cover and cook for 5 minutes on a medium-low flame.
Add some water, approximately 1/2 a cup; here, we rinsed the bowl which contained the paste.
Then add the thin Coconut milk and stir till combined. Let this cook, covered, for 10-12 minutes, checking occasionally. You can add in the potatoes midway through this phase— potatoes may need 6-7 minutes to cook through completely.
After the stated time, check to see if the potatoes are tender using a knife/fork, check for the salt and also add the sugar and stir gently. Adjust the consistency as desired.
Finally, pour in the thick Coconut extract, add the green chilli and coriander and then off the flame.
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