An authentic Goan red masala curry dish. In the past, my mother would prepare special meals! Making your own masala paste is necessary, but it’s worth it!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 red chile peppers
- 1 tablespoon cumin seeds
- 1 teaspoon coriander seeds
- 1 (1 inch) piece cinnamon stick
- 1 (1 inch) piece fresh ginger, peeled
- 5 cloves garlic, minced
- 4 peppercorns
- 4 whole cloves
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 (2 to 3 pound) whole chicken, cut into 6 pieces
- water as needed
- 2 tablespoons tamarind juice, or more to taste
- salt to taste
- 2 teaspoons fresh cilantro leaves, or to taste
Instructions
- Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
- Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
- Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.
Nutrition Facts
| Calories | 490 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 9 g |
| Sodium | 141 mg |
| Sugars | 4 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Great family meal with enough for leftovers which we love in our home.