Best Goan Style Chicken Curry Recipes

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.