A fiery Goan curry built on vinegar, garlic, and dried red chilies - the Portuguese-derived dish that Goans reworked with Indian spices and vinegar in place of the original wine. This version uses dried red chilies and paprika in place of the traditional Kashmiri chilies, which give the sauce its color without adding much heat and can be hard to find outside India; marinating the chicken in the spice paste for at least an hour, not just simmering it in at the end, is what lets the vinegar and spices actually penetrate the meat.
1.Toast the dried red chilies, coriander seeds, cumin seeds, mustard seeds, cinnamon stick, cloves, and peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant. Let cool, then grind to a powder.
2.Blend the ground spices with the paprika, garlic, ginger, malt vinegar, turmeric, and a splash of water into a smooth, thick paste.
3.Coat the chicken pieces in the spice paste and marinate for at least 1 hour, ideally overnight in the refrigerator - marinating, not just simmering the paste in at the end, is what lets the vinegar and spices actually penetrate the meat instead of just coating the outside.
4.Heat the oil in a large pot and sauté the onion until deep golden brown, about 10-12 minutes.
5.Add the marinated chicken along with all its marinade and cook for 5 minutes, stirring, until the spices are fragrant and slightly darker.
6.Add the tamarind paste and enough water to just cover the chicken. Bring to a simmer, then cover and cook on low heat for 30-35 minutes, until the chicken is tender and the sauce has thickened to a thick curry consistency.
7.Season with salt to taste and serve hot with rice.