Delicious Goan Chicken Curry

Goan cuisine may be a perfect blend of diverse cultures of food - the Portuguese, the
Konkan, and therefore the Bahamani Nawabi traditions. The tropical climate has influenced
the food of Goa making Goan food intense in flavours and spices.
Ingredients
500 grams chicken curry cut pieces
1/2 cup Tamarind Water
Salt to taste
2 tablespoons Sunflower Oil

For masala
1 Onion, finely chopped
1-1/2 inch Ginger, finely chopped
8 cloves Garlic, finely chopped
8 Kashmiri dry red chilli
1/2 cup Fresh coconut
2 tablespoon poppy seeds
4 Cloves
1 inch Cinnamon stick
15 Black peppercorns
1-1/2 teaspoons Cumin seeds
1-1/2 tablespoon coriander seeds
1 tablespoon Fennel seeds
1 teaspoon Turmeric powder
1/2 teaspoon Sesame seeds
1/4 teaspoon Methi Seeds
1/2 teaspoon Sunflower Oil

To begin making the Chicken curry recipe, firstly, marinate the chicken with salt and keep
aside. Heat 1/2 teaspoon of oil in a pan. Add chopped onions, garlic and ginger and sauté till
onions turn translucent and lightly golden.
Add grated coconut to the onions and sauté till coconut turns golden brown. Take off the
mixture from the stove and set it aside to chill .
Into the same pan add Kashmiri red chillies, poppy seeds, cloves, cinnamon stick,
peppercorns, cumin seeds, coriander seeds, fennel seeds, turmeric powder, sesame seeds,
fenugreek seeds and roast them for about 3- 5 minutes on low flame.
Roast the spices until they release nice aroma and just begin to show brown. Turn the
warmth off and put aside to chill .
Grind the roasted spices and onion-coconut mix. Make sure to grind them into a smooth
paste (add a touch water if needed).
Now heat 2 tablespoons of oil in a deep bottomed pan. Add the ground masala paste and
cook for 5 minutes. Add chicken pieces and cook for five minutes with constant stirring.
Now add water and bring it to boil. Continue to cook until the chicken is well cooked. Add
tamarind water and still cook for an additional 5 to 7 minutes on low flame.
Remove from the stove, garnish with fresh coriander leaves and serve hot.