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.
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