Strong, well-flavoured chicken curry from the west coast of India, Goan Vinegar Curry is suitable for those people who enjoy a curry which is really spicy and hot.
6 tablespoons vegetable oil
3-inch piece fresh root ginger, peeled and finely chopped green chillis, finely chopped garlic cloves, finely chopped
3j lb. chicken, cut into serving pieces or
8 chicken pieces
1 teaspoon ground cardamom
2 teaspoon ground cloves teaspoon ground cinnamon
1½ teaspoons turmeric
1 tablespoon ground coriander
1 teaspoon hot chilli powder
8 fl. oz. vinegar large onions, sliced
1 fl. oz. water
1 teaspoon salt
In a large saucepan, heat the oil over moderately high heat. When the oil is hot, add the ginger, chillis and garlic.
Reduce the heat to moderately low and fry for 2 minutes, stirring frequently. Add the chicken pieces, increase the heat to moderate and fry for 4 minutes on each side or until they are golden brown.
Using tongs, transfer the chicken pieces to a plate and set aside.
In a small bowl, mix the cardamom, cloves, cinnamon, turmeric, coriander and chilli powder with enough of the vinegar to make a paste. Set aside.
Add the onions to the pan and, stirring occasionally, fry them for 8 minutes or until they are golden brown. Add the spice paste and, stirring frequently, fry for 8 minutes. If the mixture becomes too dry, add a spoonful or two of the vinegar.
Return the chicken pieces to the pan and pour in the remaining vinegar, the water and salt. Increase the heat to high.
When the curry begins to bubble, cover the pan, reduce the heat to low and simmer for 1 hour or until the chicken is tender.
Turn the curry into a warmed serving dish and serve.