Chicken Pickle or Balchao Curry

This recipe can be used as a pickle or curry, whatever you like. 

Ingredients:

1 kg chicken breast pieces cut into strips

3 onions

5 flakes garlic

1/2 cup cooking Oil 

Salt

For the red chilly masala, grind together:

2 heaped tablespoons of Red chilly powder(or make powder by using dried kashmiri chillies with seeds removed, for a less fiery taste) 

1/2 cup Vinegar(either cider or toddy)

Powder of 15 cloves and 2 inch piece of cinnamon

Paste of 2 inch piece of Ginger and 12 flakes of Garlic(peeled)

1 tablespoon sugar

1/2 teaspoon salt

Preparation: Apply salt to the raw chicken breast strips and keep aside. Cut onions and garlic into slices. Then, heat oil and fry together onion, garlic and chicken strips till it begins to brown. Now, add the ground red chilly masala and stir well. Add more salt if needed. Turn down the flame when the contents begin to boil. Simmer for five or ten minutes and then switch out the fire.

Cool before serving or you can also serve it hot as a curry. If using this recipe as a curry, add one cup of water together with the masala. Boil and simmer as above. Also for chicken balchao curry you don't have to fry the chicken strips till brown(brown the chicken only if you are making it as pickle).

Goan-Portuguese Chicken Pickle  can be used as a sandwich filling for bread, pitta's, and/or fajita wraps. Combined with a few slices of cucumber, onion, and tomato, it's awesome!