Thursday, April 9, 2009 at 8:02PM
I got a rather lovely Anjum Anand cookbook for Christmas and we have been happily working our way through some of the recipes. So far so good, as the dishes have all been delicious and really tasty. This red Goan chicken dish is no different and I thought I'd share it with you.
Red Goan spice paste
2 large, mild, fresh chillies, deseeded
1 tsp cumin seeds
1 1/2 tsp coriander seeds
6 black peppercorns
3/4 tsp tumeric
9 large cloves of garlic, peeled
1cm piece fresh ginger, peeled
good sized piece of cinnamon
1 tsp tamarind paste
3/4 tsp sugar
3/4 tsp salt
5 tbsp white wine vinegar
Whizz all the ingredients of the spice paste up in a blender until it forms a fine paste. You can then store it in the fridge for up to a week.
Red Goan Chicken
4 tbsp vegetable oil
1 large onion, peeled and sliced
4 tbsp Goan red spice paste
4 large tomatoes, chopped
salt, to taste
700 g chicken joints, skinned
Heat oil in a large non-stick saucepan. Fry the onion for about ten minutes until browned and then add the spice paste and cook, stirring, for about two to three minutes.
Add the tomatoes and salt, cover, and cook for about ten minutes until the tomatoes have soften and reduced down. Take off the lid of the pan and continue to stir the tomatoes for another six to eight minutes until they have become darker.
Add the chicken and coat it well with the sauce. Add 250ml water, bring to the boil, then cover and cook over a low heat for twenty to twenty-five minutes. Uncover the pan, then turn the heat up and boil off the excess moisture, tossing the chicken all the time. Do this for about three or four minutes until the sauce has reduce and has darkened further. Serve with rice and Indian bread.