19th December 2017

Goan Red Chicken Curry

The Goan red chicken curry does not use any coconut. It makes use of whole spices, chillies and a tamarind-vinegar combination . The curry turns out mildly spicy and tangy.

Serves: A Family of Four

Prep. Time: 15 Mins. + 30 Mins. (marination)

Cooking Time: 45 to 50 Mins.

Ingredients:

  • Chicken (on the bone) – 500 gms.
  • Onion (sliced) – 1 medium
  • Green Chillies (slit) – 2 to 3 (optional)
  • Garlic (peeled & finely chopped) – 2 to 3 cloves
  • Fresh Ginger-Garlic Paste – 1 tsp.
  • Tamarind (soaked in 100 ml. warm water) – 1 small marble sized ball
  • To be Ground Fine:
    • Kashmiri Red Chillies (deseeded) – 3 to 4
    • Bedgi Red Chillies – 2
    • Black Pepper Corns – ½ tsp.
    • Cumin Seeds – ½ tsp.
    • Cloves – 4
    • Cinnamon – ½ inch
    • Turmeric Powder – ½ tsp.
  • Vinegar – 1 tbsp
  • Sugar – ½ tsp.
  • Oil – 1 to 2 tbsp.
  • Salt – ½ tsp.

Step 1:     Clean and cut the chicken into pieces as required. Wash and drain well. Apply ½ tsp. salt, ginger-garlic paste and leave aside for 30 minutes.

Step 2:     Heat the oil in a heavy bottomed pan and add the chopped garlic and sauté for a few seconds on medium heat. Add the onions and sauté till light golden.

Step 3:     Put the chicken into the pan, mix and sauté for 8 to 10 minutes while stirring in between. When the chicken has changed colour add the ground spice powder and sauté for 4 to 5 minutes.

Step 4:     Add 200 ml. warm water, vinegar and cook covered on low heat for 15 to 20 minutes till the chicken in ¾ done.

Step 5:     Mash, pulp and strain the tamarind pulp into the pan. Add the green chillies and cook covered for a further 8 to 10 minutes on low heat.

Note:

  • You can also add peeled and diced potatoes at step 3.
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