Follow these steps for perfect results
Potato (Aloo)
peeled and diced
Lemon juice
Coriander Powder (Dhania)
Black pepper powder
Water
as required
Chicken
preferably with bones
Tamarind Paste
Salt
to taste
Tomato
finely chopped
Green Chillies
slit
Red Chilli powder
Carrots (Gajjar)
chopped
Onion
finely chopped
Green peas (Matar)
Garlic
finely chopped
Cumin powder (Jeera)
Gingelly oil
Ginger
finely chopped
Salt
Wash the chicken pieces thoroughly.
In a mixing bowl, marinate the chicken with red chilli powder, salt, and lemon juice. Refrigerate for 1 hour.
Dissolve tamarind paste in 1-1/2 cups of water and set aside.
Heat gingelly oil in a wok over medium heat.
Add finely chopped ginger and garlic; cook for 2 minutes until fragrant.
Add finely chopped onions and green chilies; cook until onions are translucent (about 5 minutes).
Add chopped tomatoes and sauté until softened.
Add marinated chicken pieces and sauté for 5 minutes until partially cooked.
Add chopped carrots and potatoes; mix well.
Add coriander powder, cumin powder, pepper powder, and salt to taste.
Stir well for a few minutes.
Add green peas, tamarind water, and any additional water.
Mix well and cover the stew.
Cook until chicken and vegetables are fully cooked (about 20 minutes).
Check salt and spices and adjust to taste.
Turn off the heat and serve hot.
Expert advice for the best results
Adjust the amount of chili powder according to your spice preference.
For a richer flavor, use homemade tamarind paste.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve in a bowl, garnished with fresh coriander leaves.
Serve with rice or Goan Style Sana Recipe (Soft Steamed Rice Cakes).
Pairs well with spicy dishes.
Discover the story behind this recipe
A staple dish in Goan cuisine, reflecting the region's Portuguese and Indian influences.
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