½ tsp turmeric
½ tsp garam masala
1 tsp ground cumin powder
1 tsp ground coriander powder
salt, to taste
7 black peppercorns
1 stick of cinnamon
2 cardamom pods, crushed (use inner seeds only)
3 large garlic cloves grated fine
300ml proper full-fat coconut milk (don’t mess about with reduced fat stuff, it is rubbish)
2 tbsp oil, vegetable oil or groundnut oil
For the Goan Chicken Curry, Wings and Skin…
Grind together spice set 1 into as fine a powder as possible using a pestle and mortar or coffee grinder, set aside until needed. Do the same for spice set 2 and set aside in a separate container.
Heat a casserole pot or large wok. When searingly hot, add your oil and the chicken thighs (skin side down). You may need to do them in two batches. Season them with salt. Leave the skins to brown nicely, when they stop sticking as much, turn them over and cook the bottom for a further minute. Remove. Brown the chicken wings all over in the same pan as the thighs and season them with salt as you go. Once they are browned, place only the wings in the oven at 200c for about 15 minutes.