|Goan Chicken Curry|
1 kilogram chicken
1 teaspoon salt
1.5 tablespoon ginger/garlic paste
2 tablespoons lemon juice
4 red chilies (I used kashmiri chilies)
2 teaspoon cumin seeds
10 peppercorn (I used 10 instead of 4 to add some heat)
1/2 teaspoon turmeric
1 tablespoon coriander seeds
1 inch cinnamon
4 tablespoons oil
6 small onions (chopped fine)
1.5 cup tomatoes (chopped fine)
4 green chilies (chopped fine)
3 potatoes (cut in large cubes)
1/2 teaspoon Hing (Asafoetida)
3 tablespoons fresh coriander (chopped)
salt to taste
1. Clean, wash, cut and marinate the chicken. Apply salt, ginger/garlic paste and lime juice and keep aside.
2. Prep your ingredients and spices before you begin to save time while cooking.
3. Grind the masala ingredients to a fine paste.
4. Heat two tablespoons of oil in a pan and saute one chopped onion in it.
5. Add the marinated chicken to the pan and fry until the chicken meat is sealed (changes colour to pale white). Turn off from heat and keep aside.
6. Heat the remaining oil in a separate cooking pot, and saute the remaining onions. Add the chopped tomatoes and green chilies to the onions. Stir fry for a few minutes.
7. Next, add the spice paste to the mix and fry for a minute or two.
8. Add the chicken to the mix along with 2 cups of water.
9. Add the potatoes to the mix as well, and cook on low heat until the chicken and potatoes are well cooked. Note: Joyce's recipe does not include potatoes, but I like potatoes in my meat curries, so I added them.
10. Once the chicken and potatoes are cooked, stir in the hing and the chopped coriander. Cook for an additional minute and turn off the heat.
11. Serve hot with a steaming bowl of rice.