Goan Vinegar Curry recipe
information
The Goan Christians are a minority religious group who live in the former Portuguese colony of Goa on the west coast of India. Their cooking, like that of the Syrian Christians, is distinctively different from that of their Indian neighbours, and includes {unusual in India) a great many pork dishes. This particular curry uses chicken but pork could be substituted if you prefer.
ingredients
75 ml (3 fl oz) 3/8 cup Vegetable oil
piece Fresh root ginger, peeled 7 1/2 cm (3 in) and finely chopped
3 Green chillis, chopped
4 Garlic cloves, chopped
2 kg (4 lb) Chicken, cut into 8 serving pieces
1/2 tsp Ground cardamom
1/2 tsp Ground cloves
1/2 tsp Ground cinnamon
1 1/2 tsp Turmeric
1 Tbs Ground coriander
1/2 tsp Hot chilli powder
250 ml (8 fl oz) 1 cup Vinegar
4 Large onions, sliced
150 ml (5 fl oz) 5/8 cup Water
1 tsp Salt
piece Fresh root ginger, peeled 7 1/2 cm (3 in) and finely chopped
3 Green chillis, chopped
4 Garlic cloves, chopped
2 kg (4 lb) Chicken, cut into 8 serving pieces
1/2 tsp Ground cardamom
1/2 tsp Ground cloves
1/2 tsp Ground cinnamon
1 1/2 tsp Turmeric
1 Tbs Ground coriander
1/2 tsp Hot chilli powder
250 ml (8 fl oz) 1 cup Vinegar
4 Large onions, sliced
150 ml (5 fl oz) 5/8 cup Water
1 tsp Salt
method
1. Heat the oil in a large saucepan. Add the ginger, chillis and garlic and fry for 2 minutes, stirring constantly. Add the chicken pieces and fry until they are evenly browned. Transfer the chicken pieces to a plate and set aside.
2. Mix the cardamom, cloves, cinnamon, turmeric, coriander and chilli powder with enough of the vinegar to make a paste.
3. Add the onions to the pan and fry until they are golden brown. Stir in the spice paste and fry for 8 minutes, stirring constantly. Add a spoonful or two of vinegar if the mixture becomes too dry.
4. Return the chicken pieces to the pan and pour in the remaining vinegar, the water and salt. Bring to the boil, cover the pan and reduce the heat to low. Simmer for 1 hour, or until the chicken is cooked through and tender.
5. Transfer to a warmed serving dish and serve at once.
2. Mix the cardamom, cloves, cinnamon, turmeric, coriander and chilli powder with enough of the vinegar to make a paste.
3. Add the onions to the pan and fry until they are golden brown. Stir in the spice paste and fry for 8 minutes, stirring constantly. Add a spoonful or two of vinegar if the mixture becomes too dry.
4. Return the chicken pieces to the pan and pour in the remaining vinegar, the water and salt. Bring to the boil, cover the pan and reduce the heat to low. Simmer for 1 hour, or until the chicken is cooked through and tender.
5. Transfer to a warmed serving dish and serve at once.
serving amount
4 - 6 servings
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