Caril De Galinha ~ Goan Chicken Curry
Servings 4 -6
Ingredients
- 3 tbsp coconut oil
- 3 meduim onions thinly sliced
- 1 kg chicken cut into meduim peices
- 1 lime pc tamarind soaked in 1/4 cup hot water
- 1 cup coconut milk
- Salt to taste
- Coriander leaves for garnishing
- FOR PASTE:
- 1 cup grated coconut
- 4 dry red chillies Kashmiri, soaked in 120 ml warm water till soft
- 6 garlic cloves
- 3 cm pc ginger
- 1 tsp turmeric powder
- 1 tsp whole black peppercorn
Instructions
- First prepare the paste. Put all ingredients into a jar without the chilli water and grind till smooth. Add the water little by little till you have a smooth paste.
- Heat oil in a large saucepan. Fry the onions till it becomes nicely browned.
- Add in the paste and saute for a few minutes.
- Add in the chicken and toss well. Cook for 10 minutes on closed lid, tossing it one time in the middle.
- Add a cup of water and salt and allow it to cook till done.
- Pulp the tamarind water and coconut milk and allow it to boil for five minutes. Garnish with coriander leaves and serve hot.
Notes
Soak more red chillies in water, in case you need the curry spicier.
If you have tamarind paste available, you can use two tablespoons of it instead of the tamarind water.
If you have tamarind paste available, you can use two tablespoons of it instead of the tamarind water.