This delicious curry is a popular dish in Goa, India and is made using red chilies and vinegar. Inspired by a dish from Portugal, this curry has an amazing flavor profile.
Here are the ingredients and steps to make this recipe!
20 Red dried Kashmiri Chillies
1 inch stick of cinnamon
6 cloves
1 tsp cumin seeds
1/4 tsp black mustard seeds
10 peppercorns
1/2 tsp turmeric
6 cloves garlic
1 inch stick of ginger
Add
1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
Water
1 kg 2.2 pounds bone in and boneless Chicken thigh meat
1 cup red onion diced
Clean, destem and deseed all of the Kashmiri Chillies and grind it to a coarse powder
Add the Cinnamon, Cloves, Cumin see & Mustard seeds, Peppercorns and Turmeric and process till to a powder
Add the Ginger & Garlic and the Vinegar in two additions
Add some water to make the consistency of the paste smooth
Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours
Puree one cup of red onion in the same food processor and store this in the fridge as well
After 24 hours, heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste
Add the Chicken and and all the red masala marinade
Give it a really good stir, cover and allow to cook
Add water to prevent burning
Add salt to taste, cover and cook on low for 30 - 40 minutes till the Chicken is done
Add more water as the gravy starts to thicken
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
I've appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Let’s connect, follow me on my social channels
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