Restaurant Curry – The Royal Curry Club

Serves 4 as a main dish

For such a small state Goa certainly has some great dishes and Chicken Recheade is another one of those. As much a pickling paste as a curry it is made by combining red dried chillies, black pepper, garlic, ginger, and spices with vinegar to form a paste that is used to marinate the chicken then cooked with chopped onions, tomato paste and garam masala. As with many Goan dishes it combines Indian and Portuguese styles of cooking and ingredients.

What you need…
• 800g chicken, cut into bite-sized pieces
• 4 Tablespoons oil
• 1 onion, finely chopped
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 2 Tablespoons tomato paste
• 1 Tablespoon tamarind paste
• 1 Tablespoon brown sugar
• Salt to taste

Marinade
• 15 dried red chillies
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 2 cloves
• 2 teaspoons garlic paste
• 1 teaspoon ginger paste
• 4 Tablespoons vinegar

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How to make it…
1. Dry fry the first 4 ingredients of the marinade in a pan until they release their aromas (about 2 minutes). Grind them to a powder.
2. Add the rest of the marinade ingredients to the ground whole spice powder, mix well and rub into the chicken. Set aside for 1 hour.
3. Heat the oil in a pan to a medium heat and fry the onions until they soften (about 5 minutes).
4. Add the turmeric powder, cumin powder, mix well, then add the chicken with the marinade. Cook for 2 minutes.
5. Add the tomato paste, tamarind paste, brown sugar, mix well and cook for 5 minutes. Add a little water if needed.
6. Add the garam masala and salt and continue cooking until all the chicken piece are cooked.

**CHEF’S TIP**
Use water sparingly when cooking this dish as it should be thick, almost like a pickle.

Super hot **Chicken Recheade** is another great dish from the state of Goa.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
Check out 5 Best Goa Curries
Why did the chicken cross the road in India… to Goa to the other side.

Serves 4 as a main dish

There are 1.3 billion people in India and 55 million in the Indian diaspora across the world. Hundreds of millions of these are vegetarians so there is naturally a huge number of vegetable curries. This is the staple British Indian restaurant Vegetable Curry. Take a good serving of your Base Curry Sauce, add a bit of garlic, a sprinkle of spice and the vegetables for a great medium-strength curry. Garnish with fresh coriander.

What you need…
• 800g mixed vegetables, cut into bite-sized pieces
• salt to taste
• 2 Tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garlic paste
• 600ml Base Curry Sauce
• 2 Tablespoons tomato ketchup
• small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
• 1 teaspoon garam masala

Spice Mix
• 1 Tablespoon mild curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon vinegar

How to make it…
1. Boil the vegetables in water with a little salt until they are just soft, but not over-cooked, remembering that different vegetables have different cooking times. Drain and set aside.
2. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste.
3. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed.
4. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.)
5. Add the Spice Mix paste and cook for 2 minutes. It should now be thick and gloopy.
6. Add the Base Curry Sauce and the tomato and cook for 2 minutes.
7. Add the vegetables, garam masala, salt and coriander stems and continue cooking until the chicken is fully cooked.
8. Serve, garnished with the coriander leaves.

**CHEF’S TIP**
Select a range of vegetables that give the dish a mix of colours and textures. But unless you’re under seven you don’t have to eat vegetables you don’t like…

Select your favourite vegetables, add Base Curry Sauce and a bit of spice for a classic **Vegetable Curry**.

If you like this you should try our…
Sag Paneer • Chilli Paneer • Butter Chicken • Butter Paneer • Prawn Korma • Medium Chicken Curry • Chicken Madras • Chicken Vindaloo • Chicken Bhoona • Chicken Dopiaza
Add some greens to this dish … It’s sure to peas your diners.