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This Portuguese style chicken is ideal with salad or barbecued. some websites say it originates from Angola, maybe Goa, or Portugal but it is still one of my favourite chicken dishes. realistically a green tandoori mix. marinate the chicken salt, and lime for 1 hour only, but marinate full mix overnight. you can fry, grill or bbq this chicken depending on your preference.
6 chicken pieces.fillets
6 – 8 lg green chilli.
lg bunch coriander.
1 piece cinnamon stick.
8 peppercorns.
1 teaspoon coriander seeds
4 – 6 cloves garlic.
1 cup grated ginger.
1/2 teaspoon palm sugar.
2 limes juiced. 1 for chicken ,1 for marinate.
salt.
marinate chicken with lime and salt, 1 hr. only.
mix all other ingredients into paste. It will have a green colour. I added grated ginger to save time and left the coriander leaves quite big, so to keep the marinate quite rough, but you can blend it to a paste.
cover chicken with marinate and place in fridge for as long as possible, better to leave overnight. I want to fry the chicken to serve with rice. but this mix would make an ideal barbecue marinate too.
This quick fast omelette was a favourite in my restaurant in Goa, India, the local workers used to come in and ask for a one egg omelette on a piece of bread for a snack. If you dont like spicy just omit the chilli’s.
2 Eggs.
1 Sprig of fresh Coriander. chopped.
1/4 Diced Onion.
1/2 Diced Tomato.
1-3 chilli, depending on taste.sliced.
1/2 teaspoon Curry powder.
1 spoon oil.
salt to taste.
mix the eggs with the coriander and salt. add oil to a frying pan and add onion,chilli, tomato & curry powder fry for a couple of minutes till onions are clear.
Add the egg mix and leave to set.
serve immediately, ideal as a snack or breakfast item or served with rice.
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