Thursday, January 09, 2014

Simple Goan chicken curry

I made this one back in November, but it bears repeating. The original called for 1 tsp of cayenne pepper in the marinate and another tsp of mustard seeds before cooking, but I didn't bother adding either as the girls were going to be eating it too.

4 large skinless chicken breasts, cut into chunks
3 tbsp vegetable oil

1 large onion, sliced
3 garlic cloves, finely sliced
1x400ml can coconut milk

For the marinade
1 tsp paprika (pimentón dulce)
½ tsp ground turmeric
1½ tbsp ground coriander
1 tsp ground cumin
1 tbsp lemon juice
½ tsp salt
75ml/2¾fl oz water

Preparation method
Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.
Heat the oil in a deep frying pan and add [the mustard seeds. When they start to pop and jump about in the pan, add] the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.

From BBC Food.

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