Red Goan Chicken Curry

Vibrant and punchy this red goan chicken curry is definitely a curry to make. Strong and spicy with hints of vinegar and tamarind, it's a delicious and easy curry recipe.

Course Curry, Main Course

Cuisine Goan, Indian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 394kcal

Author Corina Blum

Ingredients

Ingredients for the spice paste

2 black pepper corns
2 red chilli peppers
1 teaspoon cumin
1 ½ teaspoon coriander
3 cloves
¾ teaspoon turmeric
9 cloves garlic
15 g root ginger
2 teaspoon cinnamon
1 teaspoon tamarind paste
¾ teaspoon sugar
1 pinch salt
3 tablespoon white wine vinegar Adjust up to 5 if you like a stronger vinegar taste

Ingredients for the Red Goan Chicken Curry

1 onion chopped
6 tablespoon spice paste see ingredients above
4 tomatoes or 400g tin of chopped tomatoes
600 g chicken diced
1 pinch salt

Metric - US Customary

Instructions

First make the spice paste. Crush the black pepper corns in a pestle and mortar then put all the ingredients for the spice paste in a blender and blitz until you get a smooth paste. Any paste you don't use can be stored in the fridge for about a week.
Cook the onion in a saucepan for about 10 minutes then add the spice paste and cook for another 3 minutes, stirring. Then add the tomatoes and salt, cover and leave to cook over a low heat for another 8 minutes.
Remove the lid and continue to cook for about 5 minutes. Add the chicken. If you feel it needs it because there isn't much sauce then add about 200ml of boiling water from the kettle. Put the lid on and let it simmer for about 20 minutes.
Remove the lid and let the sauce reduce little.
Serve with Indian bread or rice.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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