Goan Chicken Curry
(Chicken Vindaloo)

Serves: 4  Cooking time (approx.): 38 minutes Style: Goan Non-Vegetarian 8  medium sized pieces (about 800  grams) of chicken 2  big onion(s) finely sliced 2  bay leaves 4  green cardamoms crushed 2  green chilli(es) slit 1  tablespoon(s) tamarind paste or pulp 2  teaspoon(s) each of vinegar and sugar 2  cup(s) water 2  tablespoon(s) oil salt to taste For Vindaloo Marinade 1  teaspoon(s) each of cumin and coriander seeds ½  teaspoon(s) each of mustard seeds, black pepper and turmeric powder 2  whole red chilli(es) 2  cloves ½" piece cinnamon broken 2  teaspoon(s) each of ginger, garlic pastes Roast the ingredients for the Vindaloo marinade except for the turmeric powder and the ginger-garlic pastes, till you get a pleasant roasted aroma. Allow to cool and grind. Mix in the turmeric powder. Make cuts on the chicken pieces and rub the powdered spices and ginger-garlic pastes all over them nicely. Allow to marinate for a few hours preferably or atleast an hour if in a hurry. Heat oil in a heavy-bottomed pan. Fry the bay leaves and cardamoms for a few seconds. Add the sliced onions and fry till they are light brown in color. Add the chicken along with the marinade and fry on medium level for about 3  minute(s) or till the chicken has lightly browned all over Add the slit green chilli(es),water and salt. Cover and cook on low level for about 30  minutes or till the chicken is fully tenderised. Add the tamarind paste or pulp. Mix well. Simmer on low heat for about 5  minutes. Add the vinegar and sugar. Adjust the balance of sweet and sour as required. TIP: Traditionally Goans like to have generous proportions of hot, sweet and sour tastes in this dish. However, these tastes can be toned down according to indiviual preferences. Serve hot with: Cumin Rice (Jeera Chawal), white rice or Indian bread (Roti).

 
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