Goan Chicken Curry Recipe

Serving for - 2-3

Ingredients

Chicken - 500 gm (Cut into medium sized pieces and wash into warm water.)

Turmeric powder - 1/4 tsp

Tamarind pulp - 2 tbsp (or 1/2 tsp tamarind paste concentrate)

Paprika - 3/4 tsp

Oil - 2 and 1/2 tbsp

Salt to taste

Cilantro for garnishing

For Masala paste

Onion (medium sized) - 2  (Sliced)

Dry grated coconut - 1/4 cup

Cloves of garlic (big sized) - 3

Ginger - 1.5 inch piece

Spices to dry roast and grind

Coriander seeds - 2 tbsp

Dried red chilies - 5

Cumin seeds - 1 tsp

Sesame seeds - 1 tsp

Bay leaf - 1

Cloves - 2

Green cardamom - 2

Black peppercorns - 10-12

Cinnamon - 1.5 inch stick

Procedure

• Dry roast all spices mentioned above on low heat till the time nice aroma starts to come out.
• Heat 1 tbsp oil in a pan. Add sliced onions and saute till they get nice golden brown color. Add ginger, garlic and coconut. Saute for a minute. Switch off the heat. 

• Let them cool down. First grind all roasted spices coarsely. Then add onion-coconut mixture in a blender and make a smooth puree by adding 1/2 cup of water. 

• Now masala for chicken curry is ready.

• Heat 1 and half tbsp oil in a pan. Add some finely chopped onion and saute till translucent. Add chicken pieces, turmeric powder, ground masala, paprika and salt to taste. Mix well and cook for 4-5 minutes.

• Add 2 and half cups of water (Add less water if you want thick gravy). Cover the pan and cook for 10-15 minutes. Stir in between.
• Finally add tamarind paste concentrate and allow curry to simmer on low heat for about 5 minutes. 
• Switch off the heat and garnish with cilantro. Serve hot with any Indian flat bread or rice.