Simple Goan Chicken Curry

Ingredients

Quantity	Measure	Ingredients	Description
500	Grams	Chicken	with bones, skin less
1	Tablespoon	Garlic Paste	For Marinade
1/2	Tablespoon	Ginger Paste	For Marinade
1	Teaspoon	Salt	For Marinade
3	Large	Potatoes	Peeled, and soaked in water
1	Large	Onion	Peeled, and chooped finely
4	Tablespoon	Cooking Oil
	As Required	Salt	to taste
	As Required	Water	for cooking
1	Teacup	Coconut scraped (fresh)	For the Masala /Red
6	Large	Chillies Kashmir	For the Masala /Red - remove stal
7	Flakes/Cloves	Garlic (Lason, Losun)	For the Masala /Red
1/2	Inch	Ginger (Adhrak)	For the Masala /Red - pee;ed and rughly sliced
3	Tablespoon	Coriander(Dhania)	For the Masala /Red
1/2	Teaspoon	Turmeric Powder	For the Masala /Red
1	Teaspoon	Kuskus - poppy seeds	For the Masala /Red - optional
4	Nos.	Cloves (Lavang)	For the Masala /Red
1	Sticks	Cinnamon (Dalchini)	For the Masala /Red
3	Nos.	Pepper Corns	For the Masala /Red
2	Nos.	Mace Blades	For the Masala /Red
1	Piece	Nutmeg powder	For the Masala /Red
3	Nos.	Cardamoms (Elaichi)	For the Masala /Red - powder the seeds
2	Nos.	Star Anise (Chakra Phool)	For the Masala /Red
1	Ball	Tamarind	For the Masala /Red - soaked in warm water
	As Required	Coriander Leaves (Kothmeer)	For Garnishing

Method

In a sufficiently large cooking vessel or a 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.