Goan Chicken Sagoti with Medu Vada

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken pieces with 1/2 tsp turmeric powder, 1/2 tsp salt, and the lemon juice.
   • Mix well to ensure all pieces are evenly coated.
   • Set aside to marinate for at least 20-30 minutes while you prepare the masala.
2. 2

   Roast the Spices and Coconut

   • Heat a heavy-bottomed pan over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, peppercorns, fennel seeds, cloves, cinnamon, cardamom, star anise, and mace.
   • Dry roast for 2-3 minutes, stirring constantly, until they become fragrant. Be careful not to burn them.
   • Add the poppy seeds and nutmeg powder and roast for another 30 seconds. Remove all spices from the pan and set aside to cool.
   • In the same pan, add the grated coconut. Roast on low heat, stirring continuously for 8-10 minutes, until it turns a deep, uniform reddish-brown. This step is crucial for the authentic color and flavor.
   • Remove the coconut from the pan immediately to prevent further cooking and set aside.
3. 3

   Grind the Sagoti Masala Paste

   • Once cooled, transfer the roasted spices and roasted coconut to a high-speed blender or grinder jar.
   • Add the remaining 1/2 tsp of turmeric powder.
   • Add about 1/2 cup of water and grind to a very smooth, thick paste. Scrape down the sides as needed and add a little more water, a tablespoon at a time, only if necessary to facilitate grinding.
4. 4

   Prepare the Curry Base

   • Heat the vegetable oil in a large pot or kadai over medium heat.
   • Add the chopped onions and sauté for 7-8 minutes until they are soft and golden brown.
   • Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
   • Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it becomes soft and pulpy.
5. 5

   Cook the Chicken and Masala

   • Add the marinated chicken to the pot. Increase the heat to medium-high and sear the chicken for 5-7 minutes, until it's lightly browned on all sides.
   • Add the ground sagoti masala paste to the pot. Stir well to coat the chicken.
   • Sauté the masala with the chicken for 5-6 minutes, stirring frequently, until the paste darkens slightly and you see oil separating from the edges.
6. 6

   Simmer and Finish the Curry

   • Pour in 1.5 cups of warm water, add the remaining 1 tsp of salt, and the tamarind paste. Stir everything together well.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15-20 minutes, or until the chicken is fully cooked and tender (internal temperature reaches 165°F or 74°C).
   • Check the seasoning and adjust salt if needed. If the gravy is too thick, add a splash of warm water.
   • Garnish with freshly chopped coriander leaves and serve hot.