Recipe: Goan Chicken Curry (Goan Murgh Xcautti) and Ginger-Garlic Paste

GOAN CHICKEN CURRY (GOAN MURGH XCAUTTI)

"This delight from western India takes a bit of an effort to make, but the results are really rewarding."

2 dried red chilies
1 tablespoon white poppy seeds
1 teaspoon black mustard seeds
2 teaspoons cumin seeds
1 tablespoon coriander seeds
1/4 teaspoon black peppercorns
1 (1-inch) cinnamon stick
3 cloves
1/4 cup unsweetened desiccated coconut
3 tablespoons vegetable oil
1 large red onion, minced
1 tablespoon Ginger-Garlic Paste (recipe follows)
1 1/2 pounds skinless, boneless chicken chunks
Table salt, to taste
Water, as needed
1 tablespoon fresh lemon juice (optional)

In a small skillet on medium heat, dry roast the red chilies, poppy seeds, mustard seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon stick, and cloves. When the spices release their aroma, remove from heat and let cool.

In a spice grinder, grind the spices, along with the coconut, to a coarse powder. Set aside.

In a large skillet, heat the vegetable oil. Add the onions and saute until well browned, about 7 to 8 minutes. Add the Ginger-Garlic Paste and saute for minute. Add the chicken and saute until browned, about 5 to 7 minutes. Add the reserved spice powder and the salt; saute for 2 minutes.

Add about 1/2 cup of water and bring to a boil. Reduce the heat, cover, and simmer until the chicken is cooked through, about 10 to 15 minutes.

Add 1 tablespoon of lemon juice to the dish before serving, if desired. Serve hot.

GINGER-GARLIC PASTE (ADRAK LASAN KA PASTE)
Makes 1 cup

2 Serrano green chiles (optional)
1/2 cup fresh gingerroot, peeled
1/2 cup garlic cloves, peeled
1 tablespoon cold water

Remove the stems from the green chiles.

Place all the ingredients in a food processor and puree to form a smooth paste. Add no more than 1 tablespoon of water to help form a smooth consistency.

Store the paste in a airtight jar in the refrigerator. The paste will keep for up to 2 weeks in the refrigerator.

To freeze convenient portions of this paste, scoop 1-tablespoon portions into ice trays, freeze, and transfer to a container or plastic bag.

Makes 4-5 servings
Source: The Everything Indian Cookbook by Monica Bhide