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Goan Chicken Curry

2016-06-23

Recipe Info

  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 2:10 h
  • Ready In : 2:25 h

This mild Indian-style dish is spicy rather than hot and relatively low-fat.

Ingredients

  • 2 tbsps oil
  • 2 large onions, sliced
  • 11⁄4kg mixed chicken portions
  • 2x400g cans coconut milk
  • 6 tomatoes, roughly chopped
  • 1 tsp sugar
  • 2 tbsp tamarind paste
  • FOR THE PASTE
  • 10 red chillies
  • 1⁄2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6 black peppercorns
  • 1 tsp ground cinnamon
  • 6 cardamom pods
  • 5cm piece fresh ginger, peeled and chopped
  • 6 garlic cloves

Method

Step 1

Put all the paste ingredients into a food processor with 5 tablespoons cold water and blend.

Step 2

To make the curry, heat the oil in a large pan – a wok is ideal – then cook the onions until soft, for around 10 minutes. Now add the paste and cook for a few minutes, stirring. Add the chicken and coat well in the paste. Add a little salt, then the coconut milk and tomatoes. Bring to the boil, then turn down to a very gentle simmer and cook, uncovered, for 2 hours, stirring occasionally.

Step 3

Just before serving, add the sugar and tamarind paste. Serve with some rice or roti and raita.

Step 4

To make a raita, simply grate a peeled and deseeded cucumber into natural yoghurt and add salt, pepper and freshly chopped mint.

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