An authentic traditional Goan curry prepared with dried red chillies and spices, no coconut. The spiciness of this curry is balanced with the addition of tomatoes, tamarind water, vinegar and a pinch of sugar. Potatoes added to the gravy along with chicken makes for a substantial dish. Best eaten with white rice and vegetable or salad. A curry enjoyed by the family.
This curry may look spicy and fiery but it is palatable. The trick is to balance the spice and sour. If it is too hot with the chillies, add a dash of vinegar or tamarind water. A pinch of sugar helps to balance the flavour too. Also, adding half a bouillon cube enhances the overall taste. The red curry is definitely different from the usual coconut and curd curries. Instead of chicken, other meats can be used.
Red chillies contain Vitamin C that is seven times more than an orange. They aid in digestion, helps to relieve migraine, muscle and joint pain. A good source of Vitamin A and E, folic acid and potassium. Also, considered a potential metabolism booster for weight loss. So, spice up your health with chillies.
This curry may look spicy and fiery but it is palatable. The trick is to balance the spice and sour. If it is too hot with the chillies, add a dash of vinegar or tamarind water. A pinch of sugar helps to balance the flavour too. Also, adding half a bouillon cube enhances the overall taste. The red curry is definitely different from the usual coconut and curd curries. Instead of chicken, other meats can be used.
Red chillies contain Vitamin C that is seven times more than an orange. They aid in digestion, helps to relieve migraine, muscle and joint pain. A good source of Vitamin A and E, folic acid and potassium. Also, considered a potential metabolism booster for weight loss. So, spice up your health with chillies.
Goan Red Chicken Curry
(Serves 8)
Ingredients:
1 chicken (1.5 kg)
1 large onion (chopped)
2 long green chillies (slit)
2 medium tomatoes (chopped)
1/4 cup vinegar
1/2 bouillon cube
6 medium-sized potatoes (halved)
1 cup tamarind water
pinch of sugar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a paste (with water)
8 Kashmiri dried red chillies
8 peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
2 green cardamoms
4 large cloves of garlic
1/2" piece of ginger
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
Method:
Deskin chicken and cut into pieces. Wash and season with salt.
Heat oil in a pan and fry onion till light brown. Add tomatoes and when pulpy, add the ground paste. Fry for a few minutes and then add chicken with tamarind water that is passed through the blender in which paste was ground. Cook on medium heat till chicken is half cooked. Then stir in the potatoes, green chillies, bouillon cube and vinegar. Adjust seasoning and the consistency of the gravy by adding water.
The curry is ready when the potatoes are tender and chicken cooked. Garnish with coriander leaves. Serve with steaming hot rice and a vegetable dish or salad.
(Serves 8)
Ingredients:
1 chicken (1.5 kg)
1 large onion (chopped)
2 long green chillies (slit)
2 medium tomatoes (chopped)
1/4 cup vinegar
1/2 bouillon cube
6 medium-sized potatoes (halved)
1 cup tamarind water
pinch of sugar
handful coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a paste (with water)
8 Kashmiri dried red chillies
8 peppercorns
6 cloves
2 cinnamon sticks (1.5" each)
2 green cardamoms
4 large cloves of garlic
1/2" piece of ginger
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
Method:
Deskin chicken and cut into pieces. Wash and season with salt.
Heat oil in a pan and fry onion till light brown. Add tomatoes and when pulpy, add the ground paste. Fry for a few minutes and then add chicken with tamarind water that is passed through the blender in which paste was ground. Cook on medium heat till chicken is half cooked. Then stir in the potatoes, green chillies, bouillon cube and vinegar. Adjust seasoning and the consistency of the gravy by adding water.
The curry is ready when the potatoes are tender and chicken cooked. Garnish with coriander leaves. Serve with steaming hot rice and a vegetable dish or salad.