Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.