Goan Style Spicy Chicken Curry Recipes

GOAN-STYLE SPICY CHICKEN CURRY

Goan-Style Spicy Chicken Curry image

Number Of Ingredients 14

Ingredients

1 tablespoon Goan Vindaloo Powder
3 dried red chili peppers, broken (optional)
4 cloves fresh garlic (large), peeled
6 quarter-size slices peeled fresh ginger
1 large onion, coarsely chopped
1/4 cup distilled white vinegar
1 teaspoon Garam Masala + 1/4 teaspoon for garnish
1 teaspoon salt, or to taste
1/4 teaspoon ground turmeric
2 large tomatoes, coarsely chopped
15 to 20 fresh curry leaves
2 1/2 to 3 pounds chicken, skinned and cut into serving pieces (discard the back and wings)
2 tablespoons peanut oil
1/4 cup finely chopped cilantro

Steps:

1. Prepare the vindaloo powder. Then, in a food processor or a blender, process together the red chili peppers (if using), garlic, ginger, onion, and vinegar until smooth. Add the vindaloo and garam masalas, salt, and turmeric, and process to make a smooth paste. Remove to a bowl and then process the tomatoes and curry leaves until puréed.2. Place the chicken in a large non-reactive bowl. Add the chili pepper-onion-vinegar paste and mix well, making sure all the chicken pieces are well-coated. Cover and marinate in the refrigerator at least 4 and up to 24 hours.3. Heat the oil in a large nonstick saucepan over medium-high heat and add the marinated chicken, plus all the marinade. Cook, stirring, until golden, about 10 minutes.4. Add the pureed tomatoes and cook, stirring as needed, until the chicken is tender and the sauce thick, about 10 minutes. (Add up to 1/2 cup water for a thinner sauce.) Transfer to a serving dish, garnish with chopped cilantro and garam masala, and serve.VARIATION: To make a dry vindaloo, when you reach Step 3, cook the chicken until tender and completely dry, about 30 minutes. Do not add tomatoes.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

GOAN CHICKEN MASALA CURRY

Goan Chicken Masala Curry image

An Indian red masala curry recipe from Goa. My mother used to make for special occasions! It involves making your own masala paste but it's worth it!

Provided by Louella

Categories World Cuisine Recipes Asian Indian Main Dishes Curry

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

6 peppers red chile peppers
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1 (1 inch) piece cinnamon stick
1 (1 inch) piece fresh ginger, peeled
5 cloves garlic, minced
4 peppercorns
4 whole cloves
2 tablespoons oil
1 large onion, finely chopped
1 (2 to 3 pound) whole chicken, cut into 6 pieces
water as needed
2 tablespoons tamarind juice, or more to taste
salt to taste
2 teaspoons fresh cilantro leaves, or to taste

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.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.5 g, Cholesterol 141.9 mg, Fat 33.6 g, Fiber 1.6 g, Protein 36.7 g, SaturatedFat 8.9 g, Sodium 140.5 mg, Sugar 3.5 g

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