Oven Baked Goan Chicken Curry

I have said it before and I'll say it once more I cherish the limitlessness and wide range that Indian cookery brings to the table! I feel so fortunate to have loads of family who dwell in India and I visit them as regularly as possible and to the extent that I love discovering up and staying with my friends and family (in what manner would I be able to not love staying with my Grandma won't quit bolstering me until I look "healthy"?). I always try to do some exploring whenever to visit my homeland India.  As of late I got the chance to visit Goa, a superb, previous Portuguese region, that wires Eastern & Western society into one state. A famous tourist location, Goa is well known for its shorelines, markets, history, flavor ranches and in particular its sustenance! This recipe is enlivened by this zesty, crisp and flavorsome food and gimmicks parts normally found in Goan dishes, for example, stew, tamarind & new coconut. It's stove heated which includes a ravishing profundity and wealth to the dish making it flawless to be cleaned up with hot crisp chappatis and a frosty winter's night!

Serves 4 people

Ingredients:
1/2 kg boneless skinned chicken thighs cut into 2″ cubes
4 tbsp plain yoghurt
Juice from 1/2 lemon
4 tsp salt
2 tsp garam masala
2 tsp paprika
1 tsp turmeric powder
1 tsp coriander powder
4 small potatoes, peeled and cut into 8 pieces (optional)
1″ cinnamon stick
1 black cardamom (optional)
1 green cardamom
2 cloves
1 tsp cumin seeds
2 bay leaves
3 tbsp olive oil
2 onions, peeled & roughly chopped
1 green chilli
4″ ginger, peeled & roughly chopped
2 garlic cloves, peeled
1/4 cup fresh coconut, grated
1 tsp tamarind paste (optional)
4 plum tomatoes and 3 tbsp tomato juice (from tin)
1 handful fresh coriander

          How to prepare:

• Place chicken in a bowl and add 2 tbsp yoghurt, lemon juice, 2 tsp salt, 1 tsp garam masala and 1 tsp paprika. Cover and refrigerate overnight.
• Pre-heat oven at 220C (or the highest temperature your oven goes to). In the mean time, place the chicken and the potatoes in a deep roasting tray.
• Once the oven is hot,  cook for approximately 15 minutes. Turn the chicken pieces over and cook for a remaining 10-12 minutes or until the chicken is white all the way through. Remove the chicken but keep the oven on.
• In a food processor add the onions, green chilli, ginger and garlic and blitz until a coarse paste forms.
• Heat the oil in a non stick pan. Once hot, add the cinnamon stick, black cardamom, green cardamom, cloves, cumin seeds & bay leaves. When they begin to splatter in the oil, add the coarse masala paste into the pan alongside 2 tsp salt and cook on medium heat for 3-5 minutes. When the masala turns slightly golden in colour, add the coconut and continue to cook for 5-7 
  minutes. Now add 1 tsp garam masala, 1 tsp paprika and the turmeric. Mix well for 1-2 minutes.
• Add the tamarind paste and plum tomatoes & mash well. Continue to cook for 3-4 minutes or until you see the oil begin to separate from the masala.  Now add the coriander. Check for salt and adjust accordingly.
• Add the masala to the roasting tray containing the chicken and mix. Cover with foil.
• Place in the tray back into the oven and cook for 12 minutes.
• Garnish with fresh grated coconut & coriander. Serve with fresh chapattis or basmati rice.