This spicy chicken stew from Goa, India, is cooked in a sharp marinade made with red chiles, garlic, and vinegar. Its balance of sour and spicy flavors makes a hearty main dish with rice or bread.
Combine the chicken pieces with the vinegar, red chile powder, garlic, and ginger. Refrigerate for at least 1 hour, or overnight if possible.
Cook the finely chopped onion in the cooking oil until lightly golden.
Add the marinated chicken and tomato paste. Cook, stirring, until the outside of the chicken changes color.
Add the hot water and cover the pan. Simmer over low heat, stirring occasionally, until the chicken is tender and the sauce has thickened. Caution: The heat level depends on the amount of red chile; start with a small amount.
Important: The vinegar marinade is sharp, so marinate the chicken for at least 1 hour, or overnight if possible, to balance the flavor. Caution: The amount of red chile directly affects the heat; start with a small amount and adjust to taste. No allergens are specified.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
