Goa chicken curry recipe

INGREDIENTS:

1. Chicken pieces - from 1 chicken
2. Coconut - 1 whole
3. Turmeric - 1 inch
4. Dry chili - 10
5. Black pepper - 6
6. Cinnamon stick - 2 inch
7. Cardamom - 4
8. Ginger - 1 inch
9. Cumin seed - 1 teaspoon (tsp.)
10. Garlic - 10 clove
11. Clove - 4
12. Tamarind - 1 lemon size
13. Vinegar - 1 tablespoon (tbsp.)
14. Sugar - 1 teaspoon (tsp.)
15. Chopped Onion - 2
16. Oil - 2 tablespoon (tbsp.)
17. Salt - as needed

PREPARATION:

1. Add a teaspoon (tsp.) of salt to chicken pieces, mix well and keep it aside.
2. Soak tamarind in 1/2 cup of water then get the tamarind juice. I.e.  by crushing and dissolving the tamarind until it releases all the pulp and filter only the liquid.
3. Shred the coconut and extract thick coconut milk.
4. Grind turmeric, dry chili, ginger, garlic, cinnamon stick, cardamom, black pepper into a fine thick paste by adding water as needed.
5. In a pan heat oil, now add the chopped onion and sauté until onion become translucent (golden brown)
6. Now add the chicken pieces and sauté well. Add little water, cover with lid and cook until the chicken is soft and cooked.
7. Once the chicken is cooked add grind paste, vinegar, coconut milk, tamarind juice, a teaspoon (tsp.) sugar, salt to taste. Cook this under medium heat until it boils well and reaches the gravy consistency.
8. Goa chicken curry is ready.

NOTES: