Goan Chicken Curry Recipe |
Ingredients: |
1.2 kg whole chicken 50 g tamarind pulp 3 tablespoons vegetable oil 2 onions, sliced 1/2 teaspoon salt, or to taste 400 ml coconut milk 1 tablespoon coriander (cilantro) leaves, chopped Coconut Spice Paste: 6-8 garlic cloves, peeled 10 g root ginger 4 green chilies 5 dried red chilies 1 tablespoon rice flour 1 teaspoon coriander (cilantro) seeds 1 tablespoon poppy seeds 1 tablespoon ground turmeric 1 teaspoon ground cumin 100 ml coconut milk |
Method: Joint the chicken into 8 pieces and remove the skin. Soak the tamarind pulp in 100 ml warm water for 20 minutes, then strain through a fine sieve. For the coconut spice paste, put the garlic, ginger, chilies and dry ingredients in a blender or mini-processor and process until finely ground. Add the 100 ml coconut milk and whiz to a fairly smooth paste. Heat the oil in a large deep sauté pan. Add the onions and sauté until softened and golden brown in color. Stir in the coconut spice paste and sauté over a medium heat for 3-5 minutes. Add the chicken pieces to the pan and sauté until they are lightly colored. Add the salt and half the coconut milk, then simmer for about 15-20 minutes until the chicken is almost cooked. Add the tamarind liquid and remaining coconut milk. Bring to a simmer and cook for a further 5 minutes or so until the chicken is done. Sprinkle with chopped coriander and serve with boiled rice. |
Download Recipes
Download our delicious recipes to try at home!