Goan chicken curry

This is a Goan chicken curry that is relatively easy to make. It is spicy and tasty.

Serve this dish with naan bread and/or rice.

Ingredients (serves 4)

4 large chicken breasts, cut into chunks
3 tbsp vegetable oil
1 tsp yellow or brown mustard seeds
1 large onion, chopped
3 garlic cloves, finely chopped
400ml can coconut milk

For the marinade:

1 tsp ground paprika
1/2 tsp ground turmeric
1 1/2 tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
1/2 tsp salt
75ml/2 3/4 fl oz water

Preparation method

Mix together all the marinade ingredients, so that it is a loose, smooth paste. Add the chicken pieces and coat them in the paste.

Leave it to marinate for around 30-60 minutes. Marinate the chiken slowly for more flavour.

Heat the oil in a deep frying pan and add the mustard seeds. When the mustard seeds start o pop and jump about in the pan, you add the garlic and onion.

Cook the garlic and onion until they are golden brown. Then you add the chicken chunks and any extra paste from the marinade.

Fry over a gentle heat for about 8 minutes. Then you add the coconut milk, increase the heat slightly and bring to a simmer.

Let it cook for a further 10-12 minutes until the sauce has thickened. Season with salt if necessary.


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