Chef Vj

Chicken Xacutti (4 portions)

Chicken	900 to 950 gms.
Coriander Seeds	50 gms.
Kashmiri Red Chillie (whole)	30 gms.
Peppercorns	10 gms.
Cumin Seeds (Jeera)	20 gms.
Green Cardamom	10 gms.
Cinnamon Sticks	5 gms.
Cloves	5 gms.
Mace	3 gms.
Chopped Garlic	25 gms.
Chopped Onions	200 gms.
Grated Coconut	1 no.
Salt	to taste
Oil	75 gms.

	Skin the chicken, discard the neck, back & feet. Cut into ten pieces (2 pcs. of each leg and 3 pcs. of each breast). Wash thoroughly, wipe dry & keep aside.
	Saute coriander seeds, whole red chillies (break into small pieces & deseed), peppercorns, cumin seeds, green cardamom, cinnamon sticks, cloves & mace in a little oil till the aroma of spices is released. Do not darken. Grind to a coarse paste.
	Saute coconut till golden brown and grind coarsely.
	Saute onions & garlic till golden in colour.
	Add the cut chicken & salt, stirfry for about 5 to 7 minutes.
	Add enough water to the coarsely ground spices & coconut to a pouring consistency.
	Add the above spices, coconut & water mixture to the chicken, stir.
	Bring to a boil and simmer on a slow flame till the chicken is cooked and the sauce thick.
	Serve hot garnished with chopped coriander leaves, accompanied by rotis or parathas.

Chourioes Em Vinho (3 portions)

Goan Sausages	200 gms.
Oil	25 gms.
Capsicum (green pepper)	80 gms.
Onions	80 gms.
Tomatoes	160 gms.
Green Chillies	20 gms.
Red Chillie Paste	1/2 tspn.
Palm Vinegar	1 tspn.
Salt	to taste

	Cut sausages into chunks.
	Cut onions & capsicum into slices.
	Chop green chiullies & tomatoes.
	Saute onions & capsicum, add tomatoes & green chillies.
	Add red chillie paste, palm vinegar & sausage chunks, toss on a high flame.
	Serve hot on a bed of sauteed onions & capsicum.

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