Goan Style Chicken Curry Recipes

GOAN CHICKEN MASALA CURRY

Steps:

• Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
• Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
• Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

GOAN-STYLE CHICKEN WITH ROASTED COCONUT (SHAKOOTHI)

Steps:

• Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan.
• Place over a medium flame.
• Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma.
• Empty the spices into a clean coffee grinder or spice grinder and grind until fine.
• Put spiced in bowl.
• Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time.
• The coconut should pick up lots of brown flecks and also smell roasted.
• Put the coconut in the bowl with the other dry roasted spices.
• Put the garlic, ginger, and green chili into the container of an electric blender, along with some water.
• Blend until you have a paste.
• Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame.
• When hot put in the onions.
• Stir and fry them until they pick up brown spots.
• Now pour in the garlic-ginger mixture and stir once.
• Turn heat to medium.
• Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl.
• Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender.
• Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored.

GOAN CHICKEN CURRY

Steps:

• Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.
• Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.