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Sunday, September 13, 2009

GOA PORTUGUESA GALINHA ASSADO -a hearty sunday dinner

This one hasnt pictured well and is one of my first few posts but it certainly was delicious though i nor the cellphone cam i was shooting with,did any justice to the pics. Yet i had to submit these to THINK SPICE THINK TURMERIC,FOR THIS MONTH HOSTED BY THIS BEAUTIFUL BLOG.
I love the know how and getting to know turmeric better stuff written,in other words all about turmeric.
THINK SPICE,IS SUNITA'S ,OF SUNITA'S WORLD FAME, BRAINCHILD,one of the best blogs around-love her blog.

this one is an easy must try. evry home in goa has a couple of variations for each dish n dis one is based on my moms delish cooking.der is an air f portuguese influence in goan cooking but more so here as u,ll see in d accompaniments et all!!!
 in the above far right are 3 chicken whole breast fillets marinated overnight in the following meelee: turmeric powder 2 tablespoons(u can use less,wanted a deep golden brown hue) cumin ie jeera ie cominha powder 1 tablespoon 14 cloves whole crushed fine garlic whole star anise, 7 cloves, 1" cinnamon ,peppercorn and a kasmiri red chilli lime juice and dash of goan vinegar salt to taste and next to that is the s the chicken with an additional red kashmiri chilly and onion cut up into 8 sections
  you can see d marinade as in whole spices that lend a subtle flavour as you roast!!


potatoes all set for d mash...well just microwaved on high for 10mins n u have a lovely coooked thru n thru velvety mash in a jiffy. n do remember to pierce or prick all over before microwav'n.....mashed potato is a no fail instant gratification!!!!!! place veggies in a pot of water ,all you you need for a great garnish n accompaniment.
now now d portuguese part of d meal is d mashed potato with olive oil n cut up portuguese olives n roasted d chicken in olive oil,portuguese.
goan style you fry a few slices n add while roasting for d flavour or serve later.

heat olive oil and tip in a wee bit of sugar or brown sugar,caramalize on slow fire.n watch it with eagle eyes,there,s a small difference from caramalize to burn. now in the smoking hot oil go all d whole spices from the marinated chicken that lend their flavours to the hot oil and the chicken fillets that brown to a golden golden caramel brown,thanx to the turmeric and caramelized sugar, now just let all the flavours blend n mellow to a delicious depth,ur sense of smell will conffirm that,u'll love the warm aromas that spill over from the kitchen to ur lovely home! you need no appetizers!!
couldn get d best shots with my cell of all d activity in d pan but here's a litlle peekabooo turn when well browned,it wont take u more than 15mins to cook the chicken thru and thru.
i kept aside the chicken fillets and added a wee bit water,dash of soy,vinegar n sugar (not v goan,d soy part of it) for a nice thick sauce to dribble over!!! it soaks well and add the fillets back.

d same marinated chicken can be grilled, baked or jus crumb fried too! here's the garnish's all set n ready. u get ur creative juices flowing



with garnishing n accompaniments


chopped cilantro for the mashy patato mash,would love chives but my local market found me none



a few plating experiments i tried for dinner that night! they werent only
















just delicious but very pleasing to the palate too!








pure indulgence to the 3 senses of smell, sight and taste!!!!!!!!!!!











this one i posted much later bringing them all together,really didn wanna delete the other pics for memeory sake.


ALL THESE PICS ARE TAKEN WITH A NOKIA CAMERA CELLPHONE BUT AM HOPING THAT WHEN I GET A CANNON,I'LL BEGIN A LITTLE POWER SHOOTING......

2 comments:

  1. good to see some goan cooking here!

    ReplyDelete
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