Prepare to embark on a culinary journey that will transport you straight to the sun-soaked beaches and vibrant kitchens of Goa! This Goan Style Chicken with Roasted Coconut is not just a recipe—it's an explosion of flavors that will make your palate dance with excitement. Imagine tender chicken pieces bathed in a rich, aromatic sauce, with the nutty depth of perfectly roasted coconut and a symphony of spices that tell a story of coastal India's incredible cuisine. Whether you're a spice lover or a curious foodie, this recipe promises to be your ticket to an unforgettable gastronomic adventure!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Goan
Serves: 4 servings
Ingredients
- 1 kg chicken, cut into pieces
- 1 cup grated coconut
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 2 green chilies, slit
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp oil
- Fresh coriander for garnish
Instructions
- Begin by preparing all your ingredients. Ensure the chicken is cut into manageable pieces and set aside in a mixing bowl. Finely chop the onions, mince the garlic and ginger, and slit the green chilies. Measure out the spices: turmeric powder, red chili powder, garam masala, and salt.
- In a dry skillet over medium heat, add the grated coconut. Roast the coconut until it turns golden brown, stirring frequently to prevent burning. This should take about 5-7 minutes. Once roasted, remove the coconut from the skillet and set aside to cool.
- In a large pot or deep skillet, heat the oil over medium heat. Add the finely chopped onions and sauté until they become translucent and slightly golden, about 5-6 minutes.
- Add the minced garlic, minced ginger, and slit green chilies to the pot. Sauté for another 2-3 minutes until the raw smell of garlic and ginger disappears.
- Now, add the turmeric powder, red chili powder, and salt to the onion mixture. Stir well to combine the spices with the onions, cooking for about 1-2 minutes until the spices are fragrant.
- Next, add the chicken pieces to the pot. Stir well to coat the chicken with the spice mixture. Cook the chicken on medium heat for about 10-15 minutes, stirring occasionally until the chicken is browned on all sides.
- Once the chicken is browned, add enough water to cover the chicken pieces. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
- After the chicken is cooked, stir in the roasted coconut and garam masala. Mix well and cook for an additional 5 minutes, allowing the flavors to meld together.
- Once done, taste and adjust the seasoning if necessary. Remove from heat and let it rest for a few minutes before serving.
- Garnish with fresh coriander leaves before serving. This dish pairs beautifully with steamed rice or naan. Enjoy your Goan Style Chicken with Roasted Coconut!
Tips
- Roasting the coconut is crucial—watch it like a hawk! The difference between perfectly golden and burnt is just seconds.
- Use fresh, high-quality chicken for the best flavor and texture. Preferably, use chicken with bone-in pieces for more depth of taste.
- Don't rush the cooking process. Slow simmering allows the spices to penetrate the chicken and create a more complex flavor profile.
- If you prefer less heat, reduce the amount of red chili powder or use mild chilies.
- For an extra authentic touch, use a traditional clay pot if you have one—it adds a unique flavor to the dish.
- Let the dish rest for a few minutes after cooking to allow the flavors to fully develop and integrate.
- Fresh coriander is not just a garnish—it adds a bright, fresh note that cuts through the richness of the dish.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
