This Goan dish is traditionally made with the whole chicken. One of the most popular dishes I serve at our Goan curry nights is my version of this dish served in more of a “street food” style. On a roti, I put some cabbage salad, pieces of chicken and top with raita, simply roll up and enjoy eating with your hands. You could put everything on the table and let your guests assemble themselves.
TOP TIP – this recipe uses a lot of fresh coriander stalks. Whenever I have coriander I cut the stalks and freeze them in a bag so that when I fancy making this recipe, I always have plenty to use. You can use them straight from frozen
MAKE AHEAD – You will probably have more paste than you need, freezes what you don’t use.
You can get all the elements of this dish prepared the day before ready for last minute cooking and an assembly job.
Serves 4
500g chicken breast mini fillets
Paste Mix
6 cloves, ground
1/2 tsp ground cardamom
1/2 tsp ground star anise
4 tbs vegetable or corn oil
½ tsp cinnamon powder
4 garlic cloves, chopped
5cm piece of ginger, chopped
5 green chillies, chopped
1 ½ tsp fine salt
1 tsp sugar
1 tbs ground coriander
1 tsp chilli powder
1 tsp ground cumin
½ tsp turmeric
120g coriander stalks, chopped
5 tbsp of desiccated coconut
1 tbsp Worcestershire sauce
Put all the ingredients for the paste in a food processor and whizz to a paste
Place the fillets in a bowl and add as much paste as you need to coat them all over. Cover and marinate in the fridge for at least a couple of hours or up to 24 hours ahead. You can store the left over paste in an airtight container in the fridge for 5 days or freeze
When you’re ready to cook, heat your grill to hot. Line a tray with foil and spread your marinated fillets. Grill on each side for 5 – 6 minutes or until cooked through.
Serve with cabbage salad on a roti with some raita or on its own with some rice
To complete the dish
Whip-up my Goan Cabbage Salad and Pink Peppercorn Raita to make your authentic Goan street food special.
- 500 g chicken mini fillets
Paste Mix
- 6 cloves ground
- 1/2 tsp ground cardamom
- 1/2 tsp star anise
- 4 tbsp vegetable oil
- 1/2 tsp ground cinnamon
- 4 cloves garlic roughly chopped
- 5 cm ginger roughly chopped
- 5 green chilli roughly chopped
- 1.5 tsp salt
- 1 tsp sugar
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 120 g coriander stalks
- 5 tbsp desiccated coconut
- 1 tbsp Worcestershire sauce
Instructions
- Put all the ingredients for the paste in a food processor and whizz to a paste
- Place the fillets in a bowl and add as much paste as you need to coat them all over. Cover and marinate in the fridge for at least a couple of hours or up to 24 hours ahead. You can store the left over paste in an airtight container in the fridge for 5 days or freeze
- When you're ready to cook, heat your grill to hot. Line a tray with foil and spread your marinated fillets. Grill on each side for 5 - 6 minutes or until cooked through.Serve with cabbage salad on a roti with some raita or on its own with some rice
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