Goan Chicken Curry

Name: Goan Chicken Curry
Ingredients: 1/2 cup tamarind pulp with seeds (4 ounces); 1 cup boiling water; 10 black peppercorns; 6 dried red chiles, such as Kashmiri or New Mexico, seeded; 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; One 1 1/2-inch piece of cinnamon stick; 2 tablespoons vegetable oil; One 3 1/2-pound chicken, cut into 8 pieces; Salt and freshly ground pepper; 1 large onion, minced; 5 garlic cloves, minced; 1 1/2 tablespoons finely grated fresh ginger; 1 teaspoon turmeric; 2 green fresh hot chiles, such as jalapenos, seeded and minced; 3 cups water; 1 cup unsweetened coconut milk

17 ingredients

21 steps

Ingredients

1/2 cup tamarind pulp with seeds (4 ounces)
1 cup boiling water
10 black peppercorns
6 dried red chiles, such as Kashmiri or New Mexico, seeded
1 tablespoon coriander seeds
1 teaspoon cumin seeds
One 1 1/2-inch piece of cinnamon stick
2 tablespoons vegetable oil
One 3 1/2-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1 large onion, minced
5 garlic cloves, minced
1 1/2 tablespoons finely grated fresh ginger
1 teaspoon turmeric
2 green fresh hot chiles, such as jalapenos, seeded and minced
3 cups water
1 cup unsweetened coconut milk

Directions

1

In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes.
2

Strain through a coarse sieve; discard the seeds.
3

Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute.
4

Transfer to a spice grinder to cool.
5

Grind to a fine powder.
6

Heat the oil in a large enameled cast-iron casserole.
7

Season the chicken with salt and pepper.
8

Add half of the chicken to the casserole and cook over moderately high heat until browned, about 4 minutes per side.
9

Transfer to a plate and repeat with the remaining chicken.
10

Pour off all but 2 tablespoons of the fat from the casserole.
11

Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes.
12

Add the garlic, ginger, turmeric, ground spices and green chiles.
13

Cook, stirring, until fragrant, 3 minutes.
14

Stir the water and the strained tamarind pulp into the casserole.
15

Return the chicken to the casserole and bring to a boil, then simmer over low heat for 20 minutes.
16

Transfer the chicken breasts to a plate.
17

Add the coconut milk and simmer for 20 minutes longer.
18

Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes.
19

Season with salt and pepper.
20

Return the chicken to the sauce.
21

Simmer the chicken until heated through before serving.