Goan Chicken Curry

>
>
This is the very best chicken curry – at least for me and my own, personal taste.
While it is neither typical Indian, nor Indonesian or Malay, it is a bit in the style of Goa. Goan food is much influenced by the Portuguese, so the ingredients and seasoning often differ a bit from the usual Indian suspects. In the 70’s I spend a few months in Goa, living in cheap housing right on the beach. If one was able to forgo typical western luxuries such as A/C, running water and fork and knife, living on $ 3.00 a day was possible most of the time.
Those were the days of free love, cheap booze and even cheaper “tobacco”, so life was a constant,carefree blast. And to top it all off, the food, even as it was dirt-cheap, was always great, tasty, in abundance and available around the clock. (Important because of the “tobacco”) 🙂
Although I don’t have any recipes from that time and place of food I actually ate then and there, I am always reminded of my time in Goa when I prep and eat the curry featured here.
>
Bon Appétit ! Life is Good !
>
>
Click here for more Curry on ChefsOpinion
>
>
>

Goan Chicken Curry

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: Saute julienne of 1 large onion in 2 tblsp ghee

: add 3 bay ea leaves, 1 tblsp tomato paste, 3 tblsp curry pwd, 1 tsp paprika, 1/4 tsp ground coriander, 1 tsp turmeric, 1/4 tsp cumin, 1/4 tsp and 1/2 tsp crushed mustard seeds, saute until fragrant