Cooking up something new gives me a high and this curry was no less exciting. A spicy hot Goan curry made from a blend of interesting spices. A recipe from my sister’s MIL and I had to do away with one of the ingredient mentioned, as poppy seeds are banned in Singapore. Nevertheless, the curry tasted great, and the whole family loved it. Indeed very happy with my first go at Konkan cuisine!
You need –
- Chicken – 750 grams. Cleaned, washed and cut into bite-size pieces.
- Grated fresh coconut- 3/4 cup
- Garlic – 3 cloves
- Whole dry red chilies – 4-5 or per taste
- Cumin seeds – 1/2 teaspoon
- Coriander seeds – 1 tablespoon
- Black peppercorns – 1 teaspoon
- Fennel seeds – 1/2 teaspoon
- Carom seeds – 1/2 teaspoon
- Cloves – 2
- Cinnamon 1 inch stick
- Star anise – 1
- Turmeric powder 1/2 teaspoon
- Onions,- 1, finely sliced
- Salt to taste
- Grated nutmeg – a pinch
- Tamarind pulp – 2 teaspoon
- Oil – 1 tablespoon or as required
- Salt to taste
How to –
Heat a pan and dry roast the grated coconut till light brown. Remove and set aside. In same pan dry roast all the ingredients under spices till fragrant, Allow to cool and blend them along with the grated coconut, garlic into a smooth paste with water as required.
Heat oil in a heavy bottom pan, sauté the onions till translucent. Add the ground coconut-spice paste and cook till oil starts to separate., Tip the chicken pieces and sauté over high heat for 2-3 minutes. Add 1.5 cups of water, tamarind pulp, nutmeg, salt; mix and bring to a boil.
Turn the heat to low. Cover and cook till the chicken is done and the gravy is thick (you may add water to adjust consistency of the gravy as required).
Turn off the heat and serve hot with rice/roti.