Nutrition balance score
Good
Glycemic Index
16
Low
Nutrition per recipe
Calories2936.2 kcal (147%)
Total Fat246.5 g (352%)
Carbs95.4 g (37%)
Sugars26.2 g (29%)
Protein118.6 g (237%)
Sodium1834.3 mg (92%)
Fiber43.6 g (156%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
800 gmschicken
2onions
medium sized
1 cupcoconut
grated
cinnamon
sticks
6cloves
4dry red chillies
½ tspturmeric powder
2 tblspnspoppy seeds
khus khus
1 tspncarom seeds
ajwain
1 tspncumin seeds
1 tspnpeppercorns
1 tspnfennel seeds
saunf
4Star anise
phoolchakri/, badiyan
1.5 tblspnscoriander seeds
4 clovesgarlic
⅓ cupgroundnut oil
salt
to taste
1 tblspntamarind pulp
0.25 tspnnutmeg
grated
Instructions
Step 1
Recipe
Step 2
1. Wash, clean, remove the skin and cut chicken into twelve pieces. The size of the pieces used is normally a little smaller than the one used for chicken curry.
Step 3
2. Peel and chop the onions.
Step 4
3. Heat a little oil and slightly brown the grated coconut and keep aside.
Step 5
4. Now dry roast cinnamon, cloves, red chillies, turmeric, khus khus, ajwain, cumin seeds, peppercorns, fennel seeds, star anise and coriander seeds till a nice aroma is given out. Grind to a paste together with garlic and coconut.
Step 6
5. Heat the remaining oil in a thick-bottomed pan and sauté the finely chopped onions till brown.
Step 7
6. Add the masala paste and cook till oil separates. Add the chicken pieces and saute for sometime. Add two cups of water and salt, bring to a boil and add tamarind pulp and grated nutmeg.
Step 8
7. Simmer for five minutes and serve hot with Goan pav or Goan rice.
Step 9
Note: for added depth I added lean turkey mince for additional protein (like a heathen) - optional.
Notes
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