Simple Goan Chicken Curry

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Simple Goan Chicken CurryI can’t quite believe that its April and I’m still wearing thick coats, scarves, boots, gloves and hats.  I went into work the other day and someone called me Nanook of the North!  In fact he didn’t recognise me for a few seconds because he couldn’t see my face – all he could see were two peeping eyes, a red nose and down turned mouth – I was so wrapped up and still cold!  I feel so sorry for the birds and the little lambkins trying to cope with this unseasonal weather.

When it’s cold I always find myself looking at curry recipes.  I came across this very simple and delicately flavoured dish that’s easy to make – as long as you remember to marinade the chicken in advance!

Goan recipes often use fish rather than meat in their curries, so it’s really up to you which you choose to use.  I usually make the sauce using chicken and then ladle some of it out and use it to cook prawns, which my husband prefers.  This is why you can see quite a lot of sauce in the pictures. As there are just the two of us, I make up the recipe as if cooking for 4 but use only 2 chicken breasts (rather than 4) so that I have more sauce to cook the prawns.

Onions And Mustard Seeds Frying In Olive Oil

Onions And Mustard Seeds Frying In Olive Oil

Fried Onions Golden Brown

Fried Onions Golden Brown

Chicken And Marinade Paste

Chicken And Marinade Paste

Pouring Coconut Milk Over Chicken And Marinade Paste

Pouring Coconut Milk Over Chicken And Marinade Paste

Coconut Milk Stirred Into Chicken Dish

Coconut Milk Stirred Into Chicken Dish

Simple Goan Chicken Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 skinless chicken breasts (either left as they are or cubed - I usually leave whole and then cube later as I use some of the sauce to cook prawns - see above)
  • 3 tablespoons vegetable or olive oil
  • 1 tsp yellow or brown mustard seeds
  • 1 large onion sliced
  • 3 garlic cloves thinly sliced
  • 1 x 400 ml can of coconut milk (you may need to stir thoroughly as the coconut milk can sometimes separate in the tin)
  • Chopped coriander to serve
  • For the marinade:
  • 1 tsp paprika
  • Half tsp ground turmeric
  • 1.5 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground cayenne pepper
  • 1 tbsp lemon juice
  • Half tsp salt
  • 75 ml cold water
Method
  1. In a bowl large enough to hold the whole or diced chicken pieces, mix together the marinade ingredients to give a loose paste.
  2. Add the chicken breasts or pieces and coat and cover with the paste.
  3. Set aside to marinade for at least one hour.
  4. Heat the oil in a saucepan or deep frying pan.
  5. Add the mustard seeds when the oil is hot and cook until you can hear the seeds pop and jump about in the pan.
  6. Add the sliced onion and garlic and fry until the onions are golden brown.
  7. Remove the chicken from the paste and add to the pan and fry for about 3 minutes turning now and then.
  8. Add the rest of the loose paste and gently fry the chicken and paste for 8 minutes.
  9. Add the coconut milk and increase the heat until the sauce is simmering.
  10. Cook for a further 15 minutes until the sauce has thickened slightly.
  11. Taste and season with salt.
  12. Serve with chopped coriander, naan bread or rice or both.

 

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