Growing up I remember my mother never used spice powders and she did not have a spice box with the various sections in her kitchen. Gravies were made with the masala that was ground with various whole spices on the grinding stone. Turmeric powder was rarely used, which was replaced with whole dried turmeric. My mother only had her homemade Goan sambhar powder handy in a glass container. When I was working in Mumbai and living independently, I did not have a mixer-grinder so I cooked quick gravies with spice powders.
Now I ensure that I have these important spice powders (turmeric, chilli, coriander, cumin, cinnamon, clove, pepper and Everest garam masala) for regular quick meat and fish dishes. I use the Kitchenaid coffee grinder to grind most of the spices at home. This chicken curry is made with spice powders, no wet grinding is involved and ready in minutes. Chicken can be replaced with beef or pork. Only in the case of pork, no oil is used with all the ingredients cooked with the meat. Last week, I cooked the same gravy with pork and my youngest son said, “yum”. An easy preparation that comes in handy when trying to juggle a fulltime job, family, household chores or on a day for quick and easy meals. A delicious curry paired with rice, loved and enjoyed by the family. One that I make very often with various meats avoiding the hassle of grinding and washing the mixer-jar.
Now I ensure that I have these important spice powders (turmeric, chilli, coriander, cumin, cinnamon, clove, pepper and Everest garam masala) for regular quick meat and fish dishes. I use the Kitchenaid coffee grinder to grind most of the spices at home. This chicken curry is made with spice powders, no wet grinding is involved and ready in minutes. Chicken can be replaced with beef or pork. Only in the case of pork, no oil is used with all the ingredients cooked with the meat. Last week, I cooked the same gravy with pork and my youngest son said, “yum”. An easy preparation that comes in handy when trying to juggle a fulltime job, family, household chores or on a day for quick and easy meals. A delicious curry paired with rice, loved and enjoyed by the family. One that I make very often with various meats avoiding the hassle of grinding and washing the mixer-jar.
My Spice Dabba (Container) ... Spice powders clockwise - cumin, coriander, chilli, black pepper, cinnamon, cloves with turmeric in the centre.
Goan Chicken Curry With Spice Powders
(Serves 4)
Marinade
Ingredients:
700 grams bone-in chicken pieces
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
1 and 1/2 teaspoons chilli powder
1 teaspoon cinnamon powder
1/2 teaspoon clove powder
1 teaspoon cumin powder
1 heaped tablespoon chopped garlic
1-inch ginger (grated)
2 tablespoons vinegar
salt
Method:
Wash chicken pieces, drain well and marinate with all the ingredients listed above for 30 minutes.
Gravy
Ingredients:
1 large onions (sliced)
2 large potatoes (peeled, washed and quartered)
2 large or 4 small green chillies (slit)
1 large tomato (chopped)
1 bay leaf
1 cup tamarind water
2 tablespoons vinegar
a pinch sugar
1/2 a bouillon cube
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil in a pan and sauté onion until soft and translucent. Add the tomato and when pulpy, stir in the marinated chicken pieces. Fry well, cover and cook on medium heat for a few minutes. Incorporate the bay leaf, tamarind water and green chillies.
Cover pan with the lid slightly ajar and on medium heat, let chicken cook till half done. Now add the potatoes, bouillon cube and vinegar. Include vinegar only if required to balance the heat and flavour. Vinegar is already used to marinate the chicken. Addition of vinegar at this stage will depend on the green chillies and chilli powder used, whether mild or hot.
Curry is ready when chicken is cooked and potatoes are done. Check for seasonings, sprinkle sugar and salt.
Serve hot garnished with coriander leaves.
Note:
(Serves 4)
Marinade
Ingredients:
700 grams bone-in chicken pieces
1/2 teaspoon turmeric powder
1/2 teaspoon pepper powder
1 and 1/2 teaspoons chilli powder
1 teaspoon cinnamon powder
1/2 teaspoon clove powder
1 teaspoon cumin powder
1 heaped tablespoon chopped garlic
1-inch ginger (grated)
2 tablespoons vinegar
salt
Method:
Wash chicken pieces, drain well and marinate with all the ingredients listed above for 30 minutes.
Gravy
Ingredients:
1 large onions (sliced)
2 large potatoes (peeled, washed and quartered)
2 large or 4 small green chillies (slit)
1 large tomato (chopped)
1 bay leaf
1 cup tamarind water
2 tablespoons vinegar
a pinch sugar
1/2 a bouillon cube
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Heat oil in a pan and sauté onion until soft and translucent. Add the tomato and when pulpy, stir in the marinated chicken pieces. Fry well, cover and cook on medium heat for a few minutes. Incorporate the bay leaf, tamarind water and green chillies.
Cover pan with the lid slightly ajar and on medium heat, let chicken cook till half done. Now add the potatoes, bouillon cube and vinegar. Include vinegar only if required to balance the heat and flavour. Vinegar is already used to marinate the chicken. Addition of vinegar at this stage will depend on the green chillies and chilli powder used, whether mild or hot.
Curry is ready when chicken is cooked and potatoes are done. Check for seasonings, sprinkle sugar and salt.
Serve hot garnished with coriander leaves.
Note:
- Add half a bouillon cube and a pinch of sugar to enhance and balance the flavour.
- If the bay leaf is small, use a couple. For pork, add 4 bay leaves.
- Only 1 cup tamarind water was used with the chicken pieces releasing its own moisture.