Friday, 5 August 2011

Goan Red Curry

Goan Red Curry

1 tbsp vegetable oil
2 shallots, peeled and thinly sliced
2 tbsp Goan red spice paste
4 large tomatoes, skinned and chopped
salt, to taste
6 chicken thighs, skinned

Heat the oil in a large nonstick saucepan.
Add the onion and cook until browned, around 10 minutes. Add the spice paste and cook, stirring, for 2-3 minutes.
Add the tomatoes and the salt, cover, and cook for 10 minutes or until the tomatoes have softened and reduced.
Uncover the pan and simmer the tomatoes in their own juices for a further 6-8 minutes or until they have become good shade darker.
Add the chicken.
Add 1 cup of water, bring to the boil and simmer over low heat for 20 minutes.

Goan Red Curry Paste:

2 red chilies, deseeded
1 tsp cumin seeds
1 1/2 tsp coriander seeds
3 cloves
6 peppercorns
3/4 tsp ground turmeric
9 large of garlic, peeled
1/2 in slice fresh ginger, peeled
1 1/2 in piece of cinnamon
1 tsp tamarind paste
3/4 tsp sugar
3/4 tsp salt
1/3 cup vinegar

Blend all the ingredients together to make a fine paste. Store in a sterilized jar in the fridge for 1 week.