Goan-style Spicy Chicken Curry

Ingredients

In this Goan adaptation, the traditional Romanian Ostropel is transformed into a spicy chicken curry with a coastal twist. The original dish's flavors are enhanced with the addition of Goan spices such as turmeric, cumin, and red chili powder. The use of coconut milk and tamarind pulp adds a creamy and tangy element, characteristic of Goan cuisine. We alse have the original recipe for Ostropel, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons red chili powder 2 teaspoons red chili powder
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 28g
• 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 chicken pieces to the pan and cook until they are lightly browned.
4. 4.
   In a small bowl, mix together the turmeric powder, cumin powder, red chili powder, and salt.
5. 5.
   Add the spice mixture to the pan and stir well to coat the chicken evenly.
6. 6.
   Pour in the tomato puree and cook for a few minutes until the raw smell disappears.
7. 7.
   Add the coconut milk and tamarind pulp to the pan, stirring well to combine.
8. 8.
   Reduce the heat to low, cover the pan, and simmer for about 20-25 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 10 minutes, then extract the pulp by squeezing it with your hands. Discard any seeds or fibers before using.

Tips & Tricks

• For an extra kick of heat, add a few chopped green chilies to the curry.
• Adjust the spiciness according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the curry with steamed rice or traditional Goan bread, such as poi or sannas, to soak up the flavorful sauce.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow the sauce to reduce and thicken.
• Marinating the chicken for a few hours or overnight in the spice mixture will intensify the flavors.

Serving advice

Serve the Goan-style Spicy Chicken Curry hot with steamed rice or bread. Garnish with fresh cilantro leaves for a burst of freshness.

Presentation advice

Present the curry in a vibrant and colorful serving dish. Sprinkle some chopped cilantro on top for an added pop of green. Serve with a side of steamed rice or bread.