A spicy chicken casserole unique to India's Goa region, cooked in a sharply spiced marinade made with red pepper, garlic, and vinegar. With its sour-spicy balance, it offers a filling main dish alongside steamed rice or bread.
Mix the chicken pieces with vinegar, red pepper, garlic, and ginger and rest in the refrigerator for at least 1 hour, ideally overnight.
Sauté the finely chopped onion in oil until it turns slightly golden.
Add the marinated chicken along with the tomato paste and stir-cook until the outer surface changes color.
Add hot water and cover, cooking over low heat, stirring occasionally, until the chicken becomes tender and the sauce thickens. Caution: the spiciness level varies with the amount of red pepper, so add less on your first try.
Important: since the marinade vinegar is sharp, marinate the chicken for at least 1 hour, preferably overnight, so the flavor balances out. Note: the amount of red pepper directly determines the spiciness, add a little the first time and increase to taste. Allergen not specified.
If you add potato cubes, you both bulk up the dish and add a neutral texture that balances the spicy sauce.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.