GOAN CHICKEN CURRY

(Serves at least 4)


Ingredients

• Chicken:  12-15 pieces, about 800 grams
• Oil: 4 tablespoons
• Coconut: 1 cup scraped
• Garlic: 6 cloves, chopped
• Whole dry red chillies: 6, broken
• Black peppercorns: 8-10
• Coriander seeds: 1 teaspoon
• Cumin seeds:  1teaspoon
• Fennel seeds: ½ teaspoon
• Carom seeds: ½ teaspoon
• Poppy seeds: 2 tablespoons
• Cloves: 4
• Cinnamon: 1 inch stick
• Mace: a few blades
• Onions: 2 medium, chopped
• Tomatoes: 1 large, chopped
• Salt: to taste
• Tamarind pulp: 1 tablespoons

Preparation

Dry roast whole dry red chillies, black peppercorns, coriander seeds, cumin seeds, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and mace and grind into a powder.
Heat one tablespoon oil in a pan and add scraped coconut. Sauté till the coconut turns light brown.

Add coconut and garlic to the ground spices with half a cup of water and make a coarse paste.

Method

Heat the remaining oil in a skillet and add onions. When the onions turn golden brown add the chicken pieces and tomatoes and stir fry over high heat till the tomatoes melt; for about five minutes. Add the coconut masala and stir to coat the chicken pieces with the masala. Stir-fry for a minute and add two cups of water. When the mixture comes to a boil reduce heat and cook covered over medium heat, stirring occasionally till oil separates; for about twelve to fifteen minutes. Adjust salt. Add tamarind pulp two minutes before turning off heat. Serve with steamed rice.