Chicken Sagoti (Boneless) Recipe

Introduction: 

Chicken Sagoti is a classic Goan dish, deeply rooted in the coastal culinary traditions of India. This flavorful curry is known for its rich coconut-based gravy, infused with aromatic spices that reflect the unique blend of Indian and Portuguese influences in Goan cuisine. Boneless chicken pieces simmered in this spicy, tangy, and slightly sweet curry make for a delicious meal that pairs perfectly with rice or bread.

SOURCE

Ingredients:

500g boneless chicken, cut into bite-sized pieces

2 medium onions, finely chopped

1 medium tomato, chopped

1 cup grated coconut

2 tablespoons ginger-garlic paste

2-3 green chilies, slit

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 teaspoon turmeric powder

1 tablespoon red chili powder

1 teaspoon garam masala powder

1 teaspoon tamarind pulp

1 teaspoon black peppercorns

1-inch piece of cinnamon stick

3-4 cloves

2-3 tablespoons oil

Salt to taste

Fresh coriander leaves for garnish

Water as needed

Instructions:

Prepare the Spice Paste:

In a dry pan, roast the coriander seeds, cumin seeds, cinnamon stick, black peppercorns, and cloves until they release a fragrant aroma. Let them cool, then grind them into a fine powder.

In the same pan, dry roast the grated coconut until it turns golden brown. Allow it to cool, then blend it with the ground spices, tamarind pulp, and a little water to form a smooth paste.

Marinate the Chicken:

In a bowl, mix the boneless chicken pieces with turmeric powder, red chili powder, and salt. Let it marinate for 20-30 minutes to absorb the flavors.

Cook the Chicken:

Heat oil in a large pan. Add the finely chopped onions and sauté until they turn golden brown.

Add the ginger-garlic paste and green chilies. Cook for a few minutes until the raw smell disappears.

Add the chopped tomato and cook until it softens and the oil starts to separate from the mixture.

Add the Spice Paste:

Stir in the prepared coconut-spice paste into the onion-tomato mixture. Cook on low heat for 5-7 minutes, stirring occasionally, until the masala releases oil and turns aromatic.

Simmer the Chicken:

Add the marinated chicken pieces to the pan and stir well to coat them with the masala. Cook on medium heat for 10 minutes, allowing the chicken to absorb the flavors.

Add water as needed to achieve the desired gravy consistency. Bring the curry to a boil, then reduce the heat and let it simmer until the chicken is fully cooked and tender.

Finish with Garam Masala:

Once the chicken is cooked and the gravy has thickened, sprinkle garam masala powder over the curry. Mix well and let it cook for another 2 minutes to enhance the flavors.

Garnish and Serve:

Garnish with fresh coriander leaves and serve hot with steamed rice, bread, or naan.

Conclusion: 

Chicken Sagoti is a delectable Goan delicacy that brings together the richness of coconut and the warmth of spices in a harmonious curry. The boneless chicken pieces soak up the flavors beautifully, creating a dish that's both comforting and full of character. This recipe is a must-try for anyone who enjoys the depth of traditional Goan flavors, making it a perfect dish for family meals or special occasions.