Chicken Rechado - Goan

• Chicken

  curry cut

  400 g

• Cinnamon

  3 g

• Cloves

  4 pc

• Cumin seeds

  5 g

• Garlic

  25 g

• Ginger

  15 g

• Kashmiri red chili

  8 pc

• Oil

  40 ml

• Onion

  chopped

  120 g

• Salt

  to taste

• Sugar

  5 g

• Turmeric powder

  3 g

• Vinegar

  40 ml

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Method

1. 1Soak Kashmiri chillies in vinegar until pliable.
2. 2Grind them with garlic, ginger, cumin, cloves and cinnamon into a thick paste.
3. 3Rub the rechado paste all over the chicken and rest 30 minutes.
4. 4Heat oil and saute chopped onions until soft.
5. 5Add the marinated chicken and cook until it browns at the edges.
6. 6Add a little water, cover and simmer until cooked through.
7. 7Reduce the gravy until the masala coats the pieces thickly.
8. 8Finish with a splash of vinegar and serve hot.