Call this a late night snack with a travel flip over to India.
Goa is India’s smallest state by area, fourth smallest by population. Located in West India. The Arabian Sea is its western coast. Goa is India’s richest state. Rated number one for the best quality of life in India by the NCP.
A lot of Goa still shows the cultural influence of the Portuguese, who first landed in the early 16th century. Goa was previously a Portuguese colony. Portuguese India lasted for around 450 years until it was annexed by India in the early 1960’s.
Beaches, tasty food, scooters, places of worship including many churches, friendly people and world heritage architecture, visited by large numbers of tourists each year.
It’s now 22:10 and I had a choice; straight to bed or tell a quick tale on the blog about Goan chickens.
Chickens in Goa find their way into a lot of tasty dishes: Chicken Xacuti, Tandoori Chicken, Galinha Cafreal, Butter Chicken, Chicken Baffad, Goan Chicken Fry, Galinha Com Coentro, Goa Sausage Terrine, Chicken Gizzard, Chicken Moelho, Grilled Chicken, Chicken Guisado, Chicken Masala, Chilli Chicken, Chicken Lollipops, Mustard chicken, Chicken Cutlets to name a good few.
A rough guide:
- Grind ginger, garlic, vinegar , cinnamon stick, pepper , cloves, cumin seeds, salt, turmeric, lemon, green chillies into a paste
- More garlic in the form of thick flakes and olive oil tossed in would only enhance the taste
- Rub the paste generously into the cut chicken and at least marinade overnight
- Cook on a slow flame for about 45 mins until all the paste has been soaked up by the chicken, which should then be cooked
- Garnish the cooked chicken with mint and lemon pieces
- Serve with chips and a colourful salad
The image below was taken by me on a beach on the coast of Goa: 9 January 2012