|Goan Style Chicken, baked|
However, I couldn't help thinking that it would be better if grilled. I had butterflied the chicken breasts the first time, but left them still connected. The second time, I cut through the boneless, skinless breasts, making two pieces. I also bought some boneless, skinless chicken thighs, as my husband prefers dark meat. With all the extra meat, I made about 1 1/2 times the recipe for the marinade and set the chicken in the marinade for about an hour while preparing the chutney and rice.
Goan Style Chicken
|Goan Style Chicken, grilled|
1 cup cilantro, loosely packed
2 - 3 cloves garlic
1 large chunk fresh ginger, peeled, loosely chopped
½ large onion, or 1 small onion, in chunks
2 teaspoons curry powder of choice
2 teaspoons coriander seed
1 teaspoon black peppercorns
1 teaspoon cumin seed
1 teaspoon salt
½ teaspoon cardamom seed
2 inches true cinnamon stick
4 whole cloves
2 - 4 tablespoons white vinegar
2 tablespoons oil or melted coconut oil
4 boneless, skinless chicken breasts (or thighs)
Prepare the chicken breasts by butterflying to make them of even thickness. Alternately, pound the breasts or thighs to an even thinness. Make shallow slashes in the meat on both sides, not cutting all the way through. Set aside.
Place the first 12 ingredients into a blender container and blend to break up large pieces. Add in the oil or coconut oil, then the vinegar to allow the mixture to become a thick paste. Scrape out the marinade onto the prepared chicken and rub the marinade into the chicken, including into the shallow cuts on both sides. Set aside to marinate for at least ½ hour, or longer if you have the time.Preheat oven to 425. If baking the chicken, place onto a greased baking sheet with sides. This will be best on a rack, though not necessary. Drizzle oil or melted coconut oil over the chicken. Bake for about 10 to 12 minutes, or until the internal temperature reaches 165 degrees. Alternatively, grill the chicken until done.
This is great served with saffron rice and a chutney of choice. I served it with Apple Onion Chutney with Sultanas.
NOTE: Hot chilies may be added to the marinade as desired. Two to 6 jalapenos or serranos will impart a nice heat.
Apple Onion Chutney with Sultanas
|Apple Onion Chutney with Sultanas|
3 tablespoons unsalted butter
2 tablespoons olive oil
1 large white onion
1 large Fuji apple, or apple of choice
1 teaspoon salt
3 tablespoons Worcestershire sauce
½ cup sultanas (white raisins)
¼ cup light brown sugar
Cut off root end of onion and peel off skin. Cut onion in half lengthwise and then slice across into ¼ inch slices.
In a large skillet, melt the butter with the olive oil and add the onions. Over medium heat or lower, slowly saute the onions until nicely golden brown, stirring very often, about 15 minutes. Peel and core the apple. Quarter the apple and cut each quarter in half again. Slice thinly across and add to the onions along with the salt and Worcestershire. Cook about 10 minutes until apples are tender, stirring occasionally. Add the sultanas and toss for about 2 to 3 minutes. Add the brown sugar and cook just until the sugar is completely melted and the sauce is syrupy.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.