For the Marinade :
- 500 gms Chicken on the bone without skin (washed)
- 1 tbsp. fresh Garlic paste
- ½ tbsp. fresh Ginger paste
Marinate the washed chicken pieces with ginger-garlic paste and 1 tsp. salt for about 20 mins.
- 3 Potatoes (peeled & soaked in water) (optional)
- 1 large Onion (peeled & finely chopped)
- 4 tbsps. Cooking Oil or Coconut Oil
- Salt to taste
- Water as required
For the Masala /Red Spice paste:
Grind the below mentioned ingredients to a fine, smooth, thick paste with water. Transfer the spice/masala paste in a bowl. Rinse the blender/grinder jar with water & reserve for the curry.
- 1 cup fresh grated Coconut or grate 1 half of fresh Coconut
- 6 dry Kashmiri Chillies (remove stalk & deseeded) soaked in water
- 7 cloves fresh Garlic
- ½ inch fresh Ginger (peeled & roughly sliced)
- 3 tbsps. Coriander pwd. or seeds
- ½ tsp. Turmeric pwd.
- 1 tsp. Poppy Seeds (Khus khus) (optional)
- 4 Cloves
- 1 inch piece Cinnamon Stick
- 4 Black Peppercorns
- 2 Blades Mace
- A large pinch – Nutmeg pwd.
- 3 Green Cardamom (powdered)
- 2 flakes Star Anise
- Walnut size piece Tamarind (soaked in warm water & extract pulp)
- 2 med. fresh Tomatoes (puree)
- A pinch – Sugar
Garnishing : Freshly chopped Coriander Leaves
Procedure :
In a sufficiently large cooking pot/dekchi/clay pot, heat oil till hot.
Reduce heat to medium. Add the chopped onions and sauté till soft and translucent.
Add the marinated chicken pieces & sauté the pieces are lightly brown and cooked on the outside and the juices are sealed.
Add the prepared spice/masala paste and gently mix to coat the chicken.
Cook till rawness disappears and specks of oil separating from the masala.
Add enough water depending on the thickness of the curry required.
Give it a good stir and let it come to a boil. Drain & add potatoes, cover with a lid and let it come to a boil again.
Reduce heat, cover with a lid and let it cook till the chicken and potatoes are cooked and tender.
Keep checking at regular intervals if the chicken and potatoes have cooked through.
Adjust salt to taste. Garnish with coriander leaves.
Let the chicken curry rest for about 15 minutes for the flavors to meld.
Before serving, re-heat if necessary.
Serve on a bed of steamed rice or enjoy with your favorite Goan bread or with Indian bread.
