Goan Chicken Curry Recipe - Serves 4

Goan Chicken Curry Recipe

633 calories each serving (831 calories if eating with rice)

Taste Rating = 7     Heat Rating = Mild



Ingredients

1/2 cup (25g or 1 oz) desiccated coconut
3 tablespoons (45ml) vegetable oil
1/2 teaspoon (2.5ml) cumin seeds
4 black peppercorns
1 tablespoon (15ml) fennel seeds
1 tablespoon (15ml) coriander seeds
2 medium onions, peeled and finely chopped
1/2 teaspoon (2.5ml) salt
8 skinless chicken thigh with bones
2 tablespoons (30ml) chopped fresh coriander leaves


Method

Put the coconut in a small bowl and add 1/2 cup (125ml or 4 fl oz) of cold water - leave for 20 minutes while the water soaks into the coconut
Heat 2 tablespoons (30ml) of the oil, over a medium heat, in a large frying pan (you need one with a lid)
Add the cumin seeds, peppercorns, fennel seeds and coriander seeds and stir fry for 3 minutes
Add the onion and fry for 5 minutes, stirring regularly (the curry gets fairly dry so keep stirring to make sure that it does not stick to the pan)
Add the coconut (and the water) from the bowl, add the salt and fry for 5 minutes, stirring regularly (keep stirring to make sure that the curry does not stick to the pan)
Set aside the coconut and onion mix to cool
Once the coconut and onion mix is cool, put it into a food processor, add 1/2 cup (125ml or 4 fl oz) of water and process into a coarse paste
Heat the remaining 1 tablespoon (15ml) of oil over a medium heat and fry the chicken thighs for 10 minutes, stirring regularly
Add the coconut and onion paste to the frying pan, reduce the heat to low, cover and cook for 20 minutes until the coconut is a golden brown colour and the chicken is cooked (stirring regularly to make sure the food does not stick to the frying pan)
Serve hot on rice, garnished with the fresh coriander

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Recipe submitted on 21 November 2007

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