Step 1: Roast Coconut and Onions

In a pan, add 1/4 dry coconut slices and 1 tsp oil. Roast on medium to high heat until the onions turn brown and get charred.

Step 2: Add Aromatics and Roast

Add 6 cloves of garlic, 1 inch of ginger, and 2 slit green chillies to the pan. Continue roasting with the onions and coconut until fragrant.

Step 3: Cool and Grind Masala

Turn off the heat and let the roasted ingredients cool. Transfer them into a grinder, add water, and grind into a slightly coarse paste.

Step 4: Fry Masala Paste

Heat 3 tbsp oil in a pot. Add the prepared masala paste and 3 heaping teaspoons of bottle masala. Fry for 2 minutes on medium heat until the oil separates from the masala.

Step 5: Add Chicken and Potatoes

Add 1/2 kg chicken pieces and salt to taste. Mix well to coat the chicken with the masala on medium heat. Then add 2 medium potatoes, cut into quarters, and combine them thoroughly with the chicken and masala.

Step 6: Add Water and Cook

Rinse the grinder with approximately 1 cup of water and add this water to the curry. Give the curry a good mix. Cover the pot and cook for 18 to 20 minutes until the chicken and potatoes are tender.

Step 7: Add Tamarind and Simmer

Pour in the tamarind extract (prepared by soaking a small ball of tamarind in 1/2 cup water). Mix well. Simmer the curry for another 2 minutes.

Step 8: Serve

Turn off the heat. Garnish with coriander leaves if desired. Serve the Goan Chicken Curry hot with steamed rice or rotis. Add more water if a thinner gravy is preferred.

• Roast the onions and coconut on medium to high heat to get a nice char, which adds depth of flavor.

• Adjust the amount of green chillies and bottle masala according to your spice preference.

• If you prefer a thinner gravy, add more water at the end of cooking.

• For a vegetarian option, replace chicken with paneer or mixed vegetables.

• Add a pinch of jaggery or sugar to balance the tanginess of the tamarind, if desired.