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