Goa is one of the most exotic places I have ever been to. With it’s beautiful beaches, warm sunny weather and colourful culture, what else attracts me about Goa is its food.
With different cultures in India, comes different cuisine. And Goan cuisine is one of my favourites!
This curry is different! It is nothing like what you get in so-called Indian restaurants across England. Delicious as they are, I think, sometimes one can do without the compromise of being served authentic(not) Indian food by Bangladeshi or Nepalise restaurants.
So make an effort and cook this simple authentic (coming from an Indian) chicken curry. It won’t just be worth it, it would be a great change for your palate!
2tbsp coriander seeds
1tsp cumin seeds
1tsp fennel seeds
1tsp poppy seeds or sesame seeds
1 cinnamon stick
2 to 3 pods of cardamom
2tbsp curry leaves
2tbsp Ghee or vegetable oil
500gm Chicken (diced)
1 small potato (diced)
1 small sweet potato (diced)
2 medium sized onions (sliced)
1tbsp ginger – garlic paste
1/2 canned coconut milk
small fistful of tamarind
1/2 chilli powder
Salt to taste
1 cup of water
Dry roast all the grinding ingredients and ground them fine. Like me, if you don’t have ginger-garlic paste, simply grind some garlic and ginger into the ground spices with a bit of water forming a smooth paste. Set it aside.
Soak the tamarind in warm water and set it aside. After the tamarind has released its juices, remove it (make sure you squeeze every last bit of that pulp out, don’t be afraid to get your hands dirty). Save the pulp aside for later.
In a hot pan, add oil. Fry the onions until translucent, then add the potatoes. Cook for 2 to 3 minutes and then add the chicken, ground spices, sugar, salt, turmeric and chilli powder. Let it cook for a minute or two and then add chopped tomatoes and water. Turn the heat right down once the curry starts to bubble and cover it with a lid until the potatoes are cooked through. Add the tamarind juice and coconut milk. Cook for another 5 minutes.
Serve hot with some basmati rice and freshly cooked chapatis.
It’s flavoursome, tangy and very wholesome!