Goan-style Spicy Chicken Curry

Ingredients

In this Goan-style adaptation, we have replaced the traditional South African spices with a blend of Goan spices such as turmeric, cumin, coriander, and red chili powder. Additionally, we have incorporated the use of tamarind pulp to add a tangy element that is characteristic of Goan cuisine. We alse have the original recipe for Mmasekuku, so you can check it out.

• 500g (1.1 lb) chicken pieces, bone-in 500g (1.1 lb) chicken pieces, bone-in
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder (adjust to taste) 1 teaspoon red chili powder (adjust to taste)
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and green chilies, and cook for another minute.
4. 4.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
5. 5.
   In a small bowl, mix together the turmeric powder, cumin powder, coriander powder, and red chili powder with a little water to form a paste.
6. 6.
   Add the spice paste to the pan and cook for a couple of minutes, stirring well to coat the chicken evenly.
7. 7.
   Pour in the tomato puree and tamarind pulp, and season with salt.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind in warm water for about 15 minutes, then extract the pulp by squeezing it with your hands. Discard any seeds or fibers before using.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the spice paste for a few hours or overnight before cooking.
• Adjust the spiciness of the curry by increasing or decreasing the amount of red chili powder according to your preference.
• Serve the Goan-style Spicy Chicken Curry with steamed rice or crusty bread to soak up the delicious gravy.
• To make the dish more indulgent, you can add a splash of coconut milk to the curry for a creamy texture.
• Leftovers taste even better the next day as the flavors have had time to meld together.

Serving advice

Serve the Goan-style Spicy Chicken Curry hot, garnished with fresh cilantro leaves. Accompany it with steamed rice or naan bread for a complete and satisfying meal.

Presentation advice

Present the Goan-style Spicy Chicken Curry in a vibrant serving dish, allowing the rich red color of the curry to shine through. Garnish with a sprinkle of fresh cilantro leaves for a pop of green.