Xec Xec Curry

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kilogram Chicken ( chicken thigh cubed) or Fish ( mackerel cutlets or snapper fillets)
  • 4 tablespoons XEC XEC PASTE
  • Optional: 1/2 cup fresh chopped coriander
  • Optional: 1-2 green chilies de-seeded
  • Optional: 1/2 cup yoghurt or coconut milk

Method


Heat oil in saucepan. Add sliced onions and fry until golden brown.

Add Xec Xec Curry Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water.

When mixture looks “glazed” and has an appetizing aroma, add chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.

Add water – enough to cover meat – and cook on low heat covered until meat is nearly tender.

Add potatoes and simmer on low heat until cooked. If more gravy required, add hot water, mix well and simmer briefly.

De-seeded chillies and 150ml Coconut milk may be added

Add salt if required

Simmer on low for another 5 minutes.

Serve with rice or chapatis.

** When cooking prawns or fish curry, add these last and simmer until cooked through.

Xec Xec of Chicken Pilaf

Pre-heat oven to 200 degrees,

Strain the Chicken Xec Xec curry and set aside gravy and solids separately.

Fry one diced onion in heavy based pot.

Add 4 cups washed basmati rice and solids from curry and stir.

Add measured gravy and boiling water to make total liquid up to 6 cups and 1 tablespoon salt and stir.

Bring up to heat. When bubbles surface cover with foil and tight fitting lid and place in oven.

Set timer for 30 minutes. Do not open oven for the duration.

Check rice after 30 mins by placing fork through and checking grains are cooked through. Be careful to avoid steam burns.

Place lid back on and leave covered for at least 15 minutes on bench top.

Serving Suggestions


Serve with Goan Cuisine Tomato Kasaundi and a dice of tomato, cucumber and red onion.

Variations:

Excellent for vegetable curry (Eggplant, zucchini, carrot, cauliflower, green beans, peas, potato and sweet potato.

For Xec Xec chicken pilaf use 3 cups rice and 1 cup red lentils washed until water runs clear.

Xacuti Curry

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kilogram Meat, Chicken or Seafood (beef brisket/lamb forequarter chops/cubed chicken thigh/mackerel cutlets/ shelled deveined prawns)
  • 4 tablespoons XACUTI PASTE (use less for fish)
  • Optional: 1/2 cup fresh chopped coriander
  • Optional: 1-2 green chilies de-seeded
  • Optional: 1/2 cup yoghurt or coconut milk

Method


Heat oil in saucepan. Add sliced onions and fry until golden brown.

Add Xacuti Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water.

When mixture looks “glazed” and has an appetizing aroma, add meat, chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.

Add water – enough to cover meat – and cook on low heat covered until meat is nearly tender.

Add potatoes and simmer on low heat until cooked. If more gravy required, add hot water, mix well and simmer briefly.

De-seeded chillies and 150ml Coconut milk may be added

Add salt if required

Simmer on low for another 5 minutes.

Serve with steamed rice or chapatis.

** When cooking prawn or fish curry, add these last and simmer until cooked through.

Xacuti Lamb or Chicken Pilaf

Pre-heat oven to 200 degrees,

strain the above and set aside gravy and solids separately.

Fry one diced onion in heavy based pot.

Add 4 cups washed basmati rice and solids from curry and stir.

Add measured gravy and boiling water to make total liquid up to 6 cups and 1 tablespoon salt and stir.

Bring up to heat. When bubbles surface cover with foil and tight fitting lid and place in oven.

Set timer for 30 minutes. Do not open oven for the duration.

Check rice after 30 mins by placing fork through and checking grains are cooked through. Be careful to avoid steam burns.

Place lid back on and leave covered for at least 15 minutes on bench top.

Serving Suggestions


Serve with Goan Cuisine Pineapple Achar and Green Chilli Yoghurt (1 cup yoghurt blitzed with 1 tablespoon Goan Cuisine Green Chilli Jam).

Variations:

Add 1 can kidney beans

Add 2 cups cut green beans

Vindalho Curry

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kilogram Meat, Chicken or Fish
  • 4 tablespoons VINDALHO CURRY PASTE (use less for fish)
  • Optional: 1-2 green chilies de-seeded
  • Optional: 1/2 cup fresh chopped coriander

Method


Heat oil in saucepan. Add sliced onions and fry until golden brown.

Add Vindalho Curry Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water.

When mixture looks “glazed” and has an appetizing aroma, add meat, chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.

Add water – enough to cover meat – and cook on low heat covered until meat is nearly tender.

Add potatoes and simmer on low heat until cooked. If more gravy required, add hot water, mix well and simmer briefly.

De-seeded chillies may be added

Add salt if required.

Simmer on low for another 5 minutes.

Serving Suggestions


Serve with rice or chapatis.

Serve with and Goan Cuisine Spicy Mango Chutney or Carrot Mescut.

** When cooking prawn or fish curry, add these last and simmer until cooked through.

Variations:

Add sweet potatoes or turnips.

Recommended

cuts of meat for Vindalho: Chuck steak, brisket, lamb forequarter chops, half and half pork belly and shoulder, half and half pork soft bone and pork shoulder, boneless rolled leg of lamb (for slow cooker).

Baffad Curry

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kilogram Meat, Chicken or Fish
  • 4 tablespoons BAFFAD PASTE (use less for fish)
  • Optional: 1/2 cup fresh chopped coriander
  • Optional: 1-2 green chilies de-seeded
  • Optional: 1/2 cup yoghurt or coconut milk

Method


Heat oil in saucepan. Add sliced onions and fry until golden brown.

Add Baffad Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water.

When mixture looks “glazed” and has an appetizing aroma, add meat, chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.

Add water – enough to cover meat – and cook on low heat covered until meat is nearly tender.

Add potatoes and simmer on low heat until cooked. If more gravy required, add hot water, mix well and simmer briefly.

De-seeded chillies and 150ml Coconut milk may be added

Add salt if required.

Simmer on low for another 5 minutes.

Serve with steamed rice or chapatis.

** When cooking prawn or fish curry, add these last and simmer until cooked through.

Baffad Lamb or Chicken Pilaf

Pre-heat oven to 200 degrees,

strain the above and set aside gravy and solids separately.

Fry one diced onion in heavy based pot.

Add 4 cups washed basmati rice and solids from curry and stir.

Add measured gravy and boiling water to make total liquid up to 6 cups and 1 tablespoon salt and stir.

Bring up to heat. When bubbles surface cover with foil and tight fitting lid and place in oven.

Set timer for 30 minutes. Do not open oven for the duration.

Check rice after 30 mins by placing fork through and checking grains are cooked through. Be careful to avoid steam burns.

Place lid back on and leave covered for at least 15 minutes on bench top.

Serving Suggestions


Serve with mint yoghurt and Goan Cuisine Cucumber Achar.

Variations:

  • Add 2 cups diced zucchini or eggplant
  • Add 1 diced fresh fennel bulb

Chicken Baffad with Lentils and Spinach

Ingredients


  • 1kg chicken thighs, skin off
  • 1/2 cup red lentils or peeled mung lentils
  • 250gms frozen spinach, thawed and drained
  • 2 onions, sliced finely
  • 2 tablespoons cooking oil
  • 3 tablespoons Baffad Curry Paste
  • Salt to taste
  • Vinegar to taste
  • Optional – Fresh coriander chopped
  • Optional – Green chilli de-seeded and slit in two

Method


Wash lentils in cold water until water runs clear, and drain. Place in saucepan with sufficient water and cook on moderate heat until tender. Scoop off any white scum that surfaces. Keep cooked lentils aside.

Heat oil in saucepan, and fry onions until brown.

Add chicken thighs and brown on low heat.

Add Baffad Curry Paste, mix well and cook on low heat until aromatic. Add hot water to cover and simmer until chicken is cooked.

Add salt to taste.

Stir through the spinach and lentils and simmer covered for about 5 minutes.

Add chopped coriander.

Serving Suggestions


Serve with steamed basmati rice – and Goan Cuisine Lime Pickle or Green Chilli Jam as an accompaniment.

Tandoori Marinade

Ingredients


  • 1 kg red meat, poultry or seafood of your choice (Chicken/Lamb/Pork /Prawns)
  • 3 tablespoons Goan Cuisine Tandoori Paste
  • 2 tablespoons Yoghurt
  • Juice of a Lemon
  • 2 tablespoons cooking oil
  • Salt to taste

Method


Mix all ingredients in a bowl. Add the chicken/lamb/pork/prawns and refrigerate covered overnight or minimum 30 minutes.

Oven-roast in single layer or cook on bbq hotplate or grill.

  • Chicken boneless/skinless thighs can be cut into bite sized pieces and threaded on skewers.
  • French trimmed lamb cutlets are ideal. After marinating lamb chops wrap bone in foil
  • Devein prawns and leave tail on
  • Chicken wings scored through and baked
  • Chicken Marylands scored and baked
  • Quails halved and baked skin side up
  • Duck Breasts skin on sealed off folded through marinade and baked

Serving Suggestions


Serve with steamed vegetables or green salad, and Goan Cuisine Spicy Mango Chutney or Green Chilli Jam. Boil potatoes separately, peel and toss in leftover marinade in bowl, then bake till golden-brown.

Jeerem Meerem Chicken Lamb or Fish (Goan Green Curry)

Ingredients


  • 3 large onions finely sliced
  • 2 tablespoons cooking oil
  • 2 cubed (300 gram) potatoes
  • 1 kilogram Lamb, Chicken or Fish
  • 3-4 heaped tablespoons Jeerem Meerem Curry Paste
  • Optional: 1/2 cup fresh chopped coriander
  • Optional: 1-2 green chilies de-seeded
  • Optional: 1/2 cup yoghurt or coconut milk

Method


Heat oil in saucepan. Add sliced onions and fry until golden brown.

Add Jeerem Meerem Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water.

When mixture looks “glazed” and has an appetizing aroma, add meat, chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.

Add water – enough to cover meat – and cook on low heat covered until meat is nearly tender.

Add potatoes and simmer on low heat until cooked. If more gravy required, add hot water, mix well and simmer briefly.

De-seeded chillies and 150ml Coconut milk may be added

Add salt if required

Simmer on low for another 5 minutes.

Serve on a bed of steamed rice or with chapatis.
** When cooking prawn or fish curry, add these last and simmer until cooked through.

Jeerem Meerem Lamb or Chicken Pilaf

Pre-heat oven to 200 degrees,

strain the above and set aside gravy and solids separately.

Fry one diced onion in heavy based pot.

Add 4 cups washed basmati rice and solids from curry and stir.

Add measured gravy and boiling water to make total liquid up to 6 cups and 1 tablespoon salt and stir.

Bring up to heat. When bubbles surface cover with foil and tight fitting lid and place in oven.

Set timer for 30 minutes. Do not open oven for the duration.

Serving Suggestions

Serving Suggestions


Serve with mint yoghurt and Goan Cuisine Lime Pickle.

Variations:

  • Add 2 cups green peas or 1 can chick peas
  • Add 1 cup diced paneer at end of cooking time

Chicken Xec Xec, Quinoa and Cranberry Pilaf

Ingredients


  • 3 cups (250 ml cups) Basmati Rice
  • 1 cup cooked Quinoa drained (tightly packed)
  • 5 cups boiling water
  • ¾ cup cranberries
  • 3 tablespoons Xec Xec Curry paste
  • 1 kg chicken thighs boneless skinless diced
  • 1 large brown onion finely sliced
  • 4 tablespoons Oil
  • 2 teaspoons salt

Method


Wash rice until water runs clear and drain. Pre-heat oven to 200 degrees. Bring water to boil in kettle. Have 2 sheets of foil large enough to cover circumference of pot ready.

Heat oil in heavy based casserole / stainless steel pot which has a tight fitting lid. Fry onions until brown. Add chicken and cook on medium heat until cooked through stirring often. Fold through Xec Xec curry paste and cranberries and stir. Add drained rice and quinoa and fold through until rice looks translucent and glossy.

Add boiling water and salt and stir making sure to scrape the bottom and sides of the pot so as to dislodge any grains of rice that are stuck. Bring to boil and place foil pieces to cover followed by lid firmly on casserole dish. Fold foil over edges of pot firmly. Place in pre heated oven for 30 minutes.

Resist the temptation to open the oven until 30 minutes are up! It is very important that the rice remains undisturbed for the first 30 minutes.

Check the rice after 30 minutes with fork. It should be just done. If not, just cover and allow another 5 minutes in the oven.

When rice is done remove from oven and leave lid on for at least 20 minutes further. This allows for rice to come away from the sides and base of the pot when turning it out.

A variation on this is substituting cranberries for diced dried apricots.

Serving Suggestions


This pilaf is an excellent main meal served with yoghurt and Goan Cuisine Carrot Mescut.

Chicken Fillings

Chicken and Goan Cuisine Spiced Mango Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Rocket
  • Swiss cheese sliced
  • Red onion sliced
  • Tomato sliced
  • GC Spicy Mango Chutney

Chicken and Goan Cuisine Tamarind Chutney


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Cos lettuce
  • Cheddar sliced
  • Carrot and beetroot grated
  • GC Tamarind Chutney

Chicken and Goan Cuisine Cucumber Achar


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • English spinach
  • Cucumber sliced
  • Red onion sliced
  • Yoghurt and fresh mint puree
  • GC Cucumber Achar

Chicken and Goan Cuisine Green Chilli Jam


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Mixed lettuce
  • Tomato sliced
  • Blanched and julienned snow-peas
  • ’Green

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Chicken and Goan Cuisine Chilli and Lime Sambal


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Kale washed drained julienned
  • Carrot julienne
  • Chinese Cabbage shredded
  • GC Chilli and Lime Sambal (1 tblespoon) folded through small tub Sour Cream

Chicken and Goan Cuisine Tomato Kasaundi


  • Baked chicken thigh or breast slices (marinated in Canola oil, garlic and salt)
  • Chic peas cooked
  • Fresh Coriander washed chopped
  • Spring Onion sliced
  • GC Tomato Kasaundi

Butter Chicken

Ingredients


  • 1kg chicken thighs boneless skinless
  • 100 ml canola oil
  • 200 gms diced brown onion
  • 3 tablespoons x Tandoori paste
  • Salt
  • 2 Lemons
  • 200 gms ripe roma tomatoes diced or Crushed canned tomatoes x 1
  • 200ml fresh cream
  • 1 bunch fresh coriander x 1 bunch washed & chopped (only discard roots/ use stems)
  • 2 x fresh green chillies deseeded and chopped
  • Garam masala x 1 tablespoon

Method


Marinate chicken thighs in 2 tablespoons   tandoori paste, 25 ml of canola oil, juice of lemons and bake in oven  at 200 degrees for 25 minutes or until cooked through.  Allow to cool and cut into bit size pieces. Set aside.

Fry onions in remaining canola oil in large heavy based pot until golden brown. Add chicken and 1 tablespoon tandoori paste and fry stirring until heated through.  Add Garam masala, tomatoes ,  coriander , fresh green chilli and water to just cover chicken and bring up to heat. Simmer for 20 minutes on low. Add salt to taste and cream and bring up to heat on low flame.

Serving Suggestions


Serve with steamed basmati rice or chapatis and cucumber red onion green chilli tomato fresh lime and coriander salad.