My grandmother always yelled, “Add more coriander leaves.” By that, she was actually referring to cilantro, which in India is called ‘coriander leaves.’ This is kinda like a family Sunday favorite in every Goan household. It is our version of a pan-fried chicken, but with yummy Indian spices and herbs. AND more healthier.
- 1 pound of chicken
- 2-3 tbsp. canola cooking oil
- 1 tbsp. coconut oil
- 2 tbs. salt
- 1 tbsp. vinegar
- 2 fresh tomatoes and red onion
- 1 bag frozen potato wedges
- 1 bunch of fresh coriander leaves
- 1 red onion
- 8-10 whole black peppercorns
- 8-10 cloves
- 3-4 green chilies
- 1 stick of cinnamon, about 2 inches
- 1 tbsp. poppy seeds
- 1 tsp cumin seeds
- 1/2 tsp. turmeric powder
- 1 tsp. tamarind concentrate
- 1 Inch fresh ginger
- 6-8 cloves of garlic
- Wash and cut chicken into big pieces.
- Grind all the marinade ingredients mentioned with very little water to a smooth thick paste.
- Marinate chicken with this paste, cover and refrigerate overnight or 6-8 hours.
- Heat a large skillet or a big saucepan, and add the oils to the saucepan.
- Keep the heat on medium high and arrange all the chicken pieces over the oil.
- Cover and cook for about 7-8 minutes.
- Remove the cover, flip the pieces. Add the vinegar and salt to taste.
- Mix and let it cook covered for another 7-8 minutes.
- Now cook uncovered, until all the moisture evaporates and cafreal gets dry.
- Once the chicken starts browning, remove from heat and serve with rice, fresh tomatoes, sliced red onion, and baked potato wedges.