Step-by-Step Instructions

1. 1.Roast Coconut and Onions

   Add 1/4 dry coconut to a pan with 1 tsp of oil. Add 2 sliced onions. Roast on medium to high heat until the onions turn brown and get charred, stirring frequently.

2. 2.Add Aromatics and Cool

   Add 6 cloves of garlic, 1 inch of ginger, and 2 slit green chilies to the pan with the roasted onions and coconut. Continue to roast for a short while, then turn off the heat and let the mixture cool down.

3. 3.Grind Masala Paste

   Transfer the cooled roasted ingredients into a grinder. Add water and grind into a slightly coarse paste.

4. 4.Fry Masala Paste

   Heat 3 tbsp of oil in a pot. Add the prepared masala paste and 3 heaped tsp of bottle masala. Fry for 2 minutes on medium heat, stirring continuously, until the oil separates and the masala darkens.

5. 5.Add Chicken and Salt

   Add 1/2 kg of chicken pieces to the pot. Add salt to taste. Mix well to coat the chicken thoroughly with the masala, ensuring the heat remains at medium.

6. 6.Add Potatoes

   Add 2 medium-sized chopped potatoes to the pot. Combine well with the chicken and masala.

7. 7.Cook the Curry

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

8. 8.Add Tamarind and Simmer

   Add the tamarind extract (made from a small ball of tamarind soaked in 1/2 cup water) to the curry. Stir well. Cover and simmer for 2 minutes. Turn off the heat. (Optional: add coriander leaves if needed).

9. 9.Serve

   Serve the hot Goan chicken curry with steamed rice or rotis. Add more water if you want a thinner gravy.