This Chicken Chilli is a goan version not to be confused with the Chinese Hakka one. It is made with Indian whole and powdered spices and is often eaten with Pao or bread. Commonly made by adding green bell peppers and fried potatoes to add a bit of sweetness to an otherwise spicy (read: green chillies) dish. Goa is known for its chilly fry and feni, you’ll find almost every variation from pork chilly fry, beef chilly fry, prawn chilly fry and not to forget choris chilly fry. Though it all sounds like they may taste similar because of the same name, they are distinctly different. Each protein/meat adds a varied taste and flavor to the spices when mixed together.

Ingredients:
500 gms chicken pieces
2-3 cloves
1″ cinnamon
6-8 black pepper corns
1/2 tbsp ginger-garlic paste
1 cup sliced onion
1/2 cup chopped tomatoes
2-3 slit green chillies (I’ve toned it down but you can add as much as you can handle)
1/4 tsp turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tbsp garam masala
3-4 green onions chopped
Salt
Oil

Method:

• Heat oil in a pot on medium flame and sauté cinnamon, cloves and black peppercorns for a minute.
• Then fry sliced onions and green chillies till the onions have browned. Next add the ginger garlic paste and sauté till fragrant.
• Next add the chicken pieces, salt as per taste and fry for 3-4 minutes. Once the chicken is well seared/glazed add turmeric, cumin and coriander powder and mix together till chicken is well coated with all the spices.
• Add chopped tomatoes and stir together once again. Cook till oil begins to separate, then add water if needed or cover and let it cook till half done.
• Add garam masala and chopped green onions and mix together. At this point make sure you dry out any extra water by stirring continuously. Optional: Once the chicken is cooked you can add fried potatoes and give it a good stir before serving.
• Serve hot with Pao or Poee.