Goan Chicken Curry Recipe

Goan Chicken Curry Recipe

(Chicken Curry Recipe from Goa)

1.2 kg whole chicken

50 g tamarind pulp

3 tablespoons vegetable oil

2 onions, sliced

½ teaspoon salt, or to taste

400 ml coconut milk

1 tablespoon coriander (cilantro) leaves, chopped

Coconut Spice Paste:

6-8 garlic cloves, peeled

10 g root ginger

4 green chilies

5 dried red chilies

1 tablespoon rice flour

1 teaspoon coriander (cilantro) seeds

1 tablespoon poppy seeds

1 tablespoon ground turmeric

1 teaspoon ground cumin

100 ml coconut milk

Method:

Joint the chicken into 8 pieces and remove the skin.  Soak the tamarind pulp in 100 ml warm water for 20 minutes, then strain through a fine sieve.  For the coconut spice paste, put the garlic, ginger, chilies and dry ingredients in a blender or mini-processor and process until finely ground.  Add the 100 ml coconut milk and whiz to a fairly smooth paste.  Heat the oil in a large deep sauté pan.  Add the onions and sauté until softened and golden brown in color.  Stir in the coconut spice paste and sauté over a medium heat for 3-5 minutes.  Add the chicken pieces to the pan and sauté until they are lightly colored.  Add the salt and half the coconut milk, then simmer for about 15-20 minutes until the chicken is almost cooked.  Add the tamarind liquid and remaining coconut milk.  Bring to a simmer and cook for a further 5 minutes or so until the chicken is done.  Sprinkle with chopped coriander and serve with boiled rice.