This spicy and tangy Goan dish can be made as hot or mild as you like just adjust the amount of chilli to your taste.
Ingredients
Serves four
- 800g diced chiclken breast
- 2 Large Onions finely diced
- 1 inch fresh ginger peeled and finely grated
- 4 Cloves of garlic finely chopped or grated
- 4 TSP Curry Powder
- 2 TSP Garam Masalla Powder
- 1 TBSP Sweet Smoked Paprika Powder
- ¼ TSP Cinnamon
- ¼ TSP Allspice
- ½ TSP Black Pepper Powder
- Seeds from 2 Green Cardamom Pods
- 1 TSP Hot Chilli Powder (or less or more to taste)
- 1 TSP Sugar
- 8 TBSP Vegetable oil
- 200g Tomato puree
- 1 Pint Water or red wine
- Juice and Zest of 1 lemon or 2 Limes or 5oml red wine vinegar
- 20g Butter
- Fresh chopped chillies of choice (optional)
- Salt to taste.
Method
Marinate the chicken with 4 tbsp Oil and the lemon or lime or vinegar with 2 tsp Curry powder and 1 tsp Garam masalla for 30 minutes.
Put the oil into the frying pan and fry the onions on a medium heat. Stir fry until just softened but not colouring.
Add the ginger, garlic, curry powder, cinnamon, allspice, cardamom seeds, chilli powder and pepper and increase the heat and stir fry for a couple of minutes until the spices are releasing their aromas.
Add this and the fresh chillies if using to the pot with the chicken.
Deglaze the frying pan with a little of the water or wine and add to the pot. Add the rest of the liquid.
Bring the pot up to the boil and then reduce to a low simmer for 20 minutes.
Stir in the tomato puree, garam masalla, paprika, sugar and butter. Simmer for five minutes then taste and season with salt as needed.
Serve with a garnish of roughly chopped coriander leaves.
Gavin McArdell
