Goan Chicken Masala Curry Food

GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO

Steps:

• For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
• Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
• Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
• Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
• Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO BY AARTI

Steps:

• For the wet masala mix:
• In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. NOTE: if you are using all ground spices, just measure out and place in a small dish. No need to toast.
• Pour into a spice grinder and process until powdered.
• In a small food processor or blender combine the spice mix and the rest of the wet masala ingredients > ginger garlic paste and vinegar. Process until smooth. Set aside.
• Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
• Add the wet masala, taking care because it will sizzle. Stir quite vigorously and turn down the heat if it's bubbling too furiously. *Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
• Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
• Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot.
• Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook at least 30 -60 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. This step may take longer until the meat is tender.
• Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like.
• Serve over rice, or with chapatis (whole wheat griddle bread) or naan.
• I made a raita recipe#47590. This is cool and creamy and will cut the heat.
• Spread the raita on the flat bread, spoon on the meat mixture & enjoy!
• GINGER GARLIC PASTE:.
• 1/2 cup cloves garlic, whole.
• 1/2 cup fresh ginger, peeled, 1/2-inch slices.
• 1/4 cup canola oil.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks.
• ALTERNATELY, in place of the ginger garlic paste use: 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped.

GOAN CHICKEN CURRY

Steps:

• Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.
• Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.

GREEN CHICKEN CURRY

Steps:

• Make a thick paste with coriander leaves, ginger and garlic (check ingredients in marination section).
• Apply this to chicken along with turmeric powder, lime juice and salt.
• Keep it in fridge to marinate for 1 hour.
• Grind the following ingredients to make green gravy by adding 1/4 cup water - bunch of coriander leaves, green chillies, garlic, ginger and peppercorns to a smooth thick paste.
• Heat a kadai and add little oil.
• Add the chopped onion and fry till it gets pinkish.
• Then add ginger-garlic paste and fry for 1 minute.
• Add finely chopped garlic and fry for few seconds.
• Next add chopped tomato and fry on low flame by closing the lid of the kadai/pan till the tomato gets mushy.
• Add green chili sauce and mix well.
• Add the spice powders - cinnamon powder, coriander powder, cumin powder and black pepper powder and mix well.
• Add the prepared green paste and mix well. Let it cook for 5 minutes.
• Add the chicken pieces. Stir and close the lid of the kadai/pan.
• Add stock cube and mix well. (This is optional)
• After some time, check if chicken is cooked by trying to cut open a small piece of chicken while it is getting cooked in the kadai. If chicken is cooked properly then you will notice pieces separating easily.
• Adjust the salt and switch off the flame.
• Serve with rice or rotis.

GOAN CLAM CURRY

Steps:

• To clean clams, soak in cold water for 20 minutes with a big pinch of salt. Lift each clam out of the bowl, and individually rinse with water.
• Melt ghee in a dutch oven or heavy pot over medium heat, then add shallots, garlic and ginger and sauté for 6-7 minutes.
• Add the spices and stir, then add the coconut milk and bring to a gentle boil. Add clams, cover and cook, stirring occasionally, until clams are opened, 6 to 8 minutes (discard any unopened clams).
• Serve clams in bowls with cooking liquid and squeeze lime wedge overtop. Sprinkle with cilantro and serve.

GOAN CHICKEN MASALA CURRY

Steps:

• 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.