How to Make a Traditional Goan Chicken Curry With a Spicy Sauce

One thing that I like about studying and writing about food is getting to know a country's history and people through what they eat. Goan chicken curry has become a real favourite of mine. It is so different to the food found in other parts of India because Goa was heavily influenced by the Portuguese during their long - nearly 500 year rule - in the area.

The portuguese are very fond of meats cooked in vinegar. When they first arrived in Goa, vinegar was not available but they soon found a substitute in the paste that is made out of tamarind. This Goan chicken curry makes use of this much loved ingredient used in many Indian food recipes.

Over time the Portuguese started distilling their own vinegars and using other acidic ingredients such a citrus fruits. That is the reason for the sizeable amount of lemon juice used in this Goan chicken curry recipe.

Unlike Portuguese food which is often thickened with flour, this recipe calls for fresh coconut which is roasted and ground with other spices into a paste which is quite common in southern India.

My children really love small chicken pieces - in India referred to as chicken Tikka. This recipes will go down equally well with whole chickens cut into about six pieces. You really cannot go wrong with this dish if you use fresh ingredients. Even the chicken can sit in the curry for a couple of hours if you are not ready to serve it when the meat is cooked through.

Simply take the curry off the heat and warm up when you are ready to serve it.

INGREDIENTS

125ml vegetable oil or ghee - plus a little more
1 large red onion finely sliced
7 cloves garlic pounded into a paste with a little water
2 inch piece ginger pounded into a paste with a little water
6 skinless and boneless chicken breasts cut into one inch pieces
125ml lemon juice
1 Tablespoon tamarind paste
1 bunch fresh coriander leaves
for the spice blend
5 Tablespoons red chilli flakes
2 Tablespoon coriander seeds
2 Tablespoons fenugreek seeds
10 black peppercorns
1 cup grated fresh coconut
1 Tablespoon black cardamom seeds
1 Tablespoon cloves
1 cinnamon stick

Dry fry the spice blend ingredients except for the coconut over medium heat. When the spices begin to smoke, pour into a spice grinder or pestle and mortar and grind into a powder.

Now do the same with the coconut until it toasts to a light brown.

Mix all of the spice ingredients with a little water and grind into a smooth paste and set aside.

In a large heavy-based pan, heat the ghee over medium heat. Add the chopped onion and stir-fry until the onions are translucent and brown - about 7 minutes.

Add the spice paste, garlic paste and ginger paste and fry for about two minutes.
Next, throw the chicken pieces to the pan and brown the meat with the other ingredients. Pour in about 400ml water and bring to a boil.

Reduce the heat and cook covered for about 20 minutes or until the chicken is cooked through.

Stir in the lemon juice and tamarind paste and serve sprinkled with salt to taste.

I hope you enjoy this delightful curry as much as my family and I do. Kids seem to love this Goan curry so be sure to make enough for hungry guests of all ages!

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