Best Goan Chicken Curry Recipes

GOAN CHICKEN MASALA CURRY

Steps:

• Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
• Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
• Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

GOAN CHICKEN CURRY

Steps:

• Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.
• Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.

GOAN STYLE CHICKEN CURRY

Steps:

• Mix all ingredients listed for marinade and coat chicken pieces, allow to marinate for 30 minutes to one hour in an airtight container in the refrigerator.
• In a heavy bottomed skillet or kadhai, heat oil & ghee for about 5-7 minutes until fragrant. Add mustard seeds for and fry for 1 minute. Add onions and fry until beginning to brown.
• Add chicken pieces and marinade, fry for 7 minutes stirring frequently.
• Stir in coconut milk and 1/2 cup water, simmer for 18-20 minutes uncovered or until chicken is cooked through & oil has separated from sauce. Salt to taste & serve.

GOAN-STYLE SPICY CHICKEN CURRY

Steps:

• 1. Prepare the vindaloo powder. Then, in a food processor or a blender, process together the red chili peppers (if using), garlic, ginger, onion, and vinegar until smooth. Add the vindaloo and garam masalas, salt, and turmeric, and process to make a smooth paste. Remove to a bowl and then process the tomatoes and curry leaves until puréed.2. Place the chicken in a large non-reactive bowl. Add the chili pepper-onion-vinegar paste and mix well, making sure all the chicken pieces are well-coated. Cover and marinate in the refrigerator at least 4 and up to 24 hours.3. Heat the oil in a large nonstick saucepan over medium-high heat and add the marinated chicken, plus all the marinade. Cook, stirring, until golden, about 10 minutes.4. Add the pureed tomatoes and cook, stirring as needed, until the chicken is tender and the sauce thick, about 10 minutes. (Add up to 1/2 cup water for a thinner sauce.) Transfer to a serving dish, garnish with chopped cilantro and garam masala, and serve.VARIATION: To make a dry vindaloo, when you reach Step 3, cook the chicken until tender and completely dry, about 30 minutes. Do not add tomatoes.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GOAN CHICKEN CURRY

Steps:

• Saute the sliced onions until they carmalize. Grind the first 4 spice ingredients together while the onions are sauteing. Mix in the spices, chili and tomatoes to a nice paste. After it starts to release some great smells, add hot water to make a gravy, then add 1 cut up chicken, cover and let simmer for a few minutes. Add vinegar and salt. Let simmer for about 1/2 an hour and turn off. Let sit for 1.5 hours to let the flavor develop. Warm back up, check spices, salt and gravy content. Serve with rice and cold beer.