Spicy Braised Chicken with Goan Twist

A Very Happy Mothers Day to all you Mom’s out there. You deserve to be celebrated.

If you love braised meat and spicy then this is going to be your new favorite. Since Goan recheado masala is traditionally used with seafood it was a risk to use it with meats. My husbands regular out of the box cooking experiments, which at most times are successful just gave me the nudge I needed to experiment in cross-continent cooking(not sure if I sound right) but I am sure you get the point 🙂 . This recipe does not use wine but uses a red spicy curry paste made with vinegar and the meat liquid is used to braise the meat. I prefer bone in for added flavor of the bone and marrow but you can do boneless.  This spicy braised chicken has multiple uses. You can use it as a side, on a salad, lettuce wrap with a sweet sauce, sandwiches or for even a quesadilla. It is that good and just 3 ingredients!

The best way to enjoy very flavorful meats is to marinate the meat overnight in the refrigerator with the spice paste, salt and sugar. Technically the longer the better.

Serving Size: 4-6

Ingredients:

2 lbs of boneless chicken thighs

3-4 tbsp of recheado masala

1 medium onion diced

1/2 tsp of sugar.

Salt to taste

Directions:

In a non-stick or cast iron pot saute the onions till soft.

Next add the marinated chicken cover and cook for 20-25 minutes turning each side after 10 minutes each on medium low heat till the meat is soft, dry and slightly browned.

If your chicken does not give out much liquid as mine than add 1/2 cup water.

This recipe also works well for grilling chicken.