for the Goan Masala:
Marinade - combine all of these ingredients in a bowl hours before you want to make the curry, for any period up to 24hrs (I did it for about 6 hours).
-4 Chicken breasts, cut into strips
-1.5 teaspoons of turmeric
-2 teaspoons of ground cumin
-2 teaspoons of paprika
-1.5 teaspoons of ground coriander seed
-1 teaspoon of cayenne pepper
-1 teaspoon of ground black pepper
-0.5 teaspoon of salt
-juice of 1 lemon
-100ml chicken stock
-3 cloves of garlic minced
-pinch of chili powder (optional)
other ingredients
400ml coconut milk
250ml of chicken stock
3 teaspoons of yellow mustard seeds
2 onions, thinly sliced
zest of half a lemon
50g ghee (regular butter+a dash of olive oil works fine too)
method:
1. In a large frying pan, fry the onions off in the ghee for 5-10 minutes until they are golden.
2. Add the mustard seeds to the pan, and then put a lid on the pan (important, or they will go everywhere!!). After 2-3 minutes, you will literally be able to hear the mustard seeds pinging off of the lid of the pan.
3. When the mustard seeds are audible, add all the meat that you have been marinading, as well as all of the remaining marinade in the bowl.
4. let the chicken fry gently for 5 minutes until it's cooked on the outside (but still a little bit uncooked in the middle), then add the coconut milk, chicken stock and lemon zest.
5. let the curry simmer for 5-10 minutes longer, until the chicken is cooked in the middle (you don't want to cook it too long and ruin it by making it go rubbery). Taste it for seasoning and you are good to go!
for the Bombay Aloo:
3 large potatoes, peeled and diced
1 onion, finely sliced
1 red pepper (capsicum), finely sliced
4 tablespoons olive oil
2 teaspoons caster sugar
large handful of fresh Coriander, roughly chopped
juice and zest of 1 lime
1 vegetable stock cube
splash of boiling water
5 green cardamom pods, husks removed, ground
1 teaspoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon ground black pepper
salt
2 cloves garlic
method:
1. In a large pestle & mortar: grind up the cardamom - make sure you remove the green outer husk, and use only the black seeds within. When you've got the cardamom to a fine powder, add a sprinkle of salt and the 3 cloves of garlic. Bash them with the pestle & mortar to mix it all together with the cardamom to form a stodgy paste. Add the chili powder, cumin, coriander seed and black pepper to the mixture, along with 1 tablespoon of the olive oil, and stir it all until it combines.
2. Parboil the diced potato in a pan of boiling water for 5 minutes, then strain and leave in the colander to steam dry.
3. In a large frying pan, on a medium heat, fry the onion and red pepper in the remaining olive oil for 5-10 minutes.
4. Add the spice paste that you made in step 1, and let it fry with the onions & pepper for 2 mins.
5. Add the potatoes, lime zest and juice, stock cube, sugar and a splash of boiling water.
6. continue to fry the bombay aloo until the potatoes are completely cooked through (5-10 minutes).