Goan Chicken Curry
Adapted from India Cookbook by Pushpesh Pant
500g chicken fillet
3 T sunflower oil
1/2 of an onion; sliced
Half a can of coconut milk
1 heaped tsp tamarind paste,softened in a little warm water
For the Spice Paste:
1/2 cup desiccated coconut
1 T rinsed and drained uncooked rice grains
4 large cloves of garlic
1 t crushed ginger
2 t Kashmiri chili powder
1 t cumin seeds
1 t coriander seeds
2 t poppy seeds
1 t ground turmeric
Place the cleaned chicken fillets in a shallow bowl and sprinkle sparsely with a little salt.
Make the Spice Paste: Blitz all the ingredients for the Paste together with a little water into a coarse paste.
Heat the oil in a large nonstick pot, add the onion ; cook until just beginning to become golden. Then stir in the Spice Paste and fry while constantly stirring for a minute. Add the chicken and toss to coat with the paste. Add the coconut milk and salt. Reduce heat and simmer until the chicken is done.
Add the softened Tamarind Paste and stir it in to distribute it evenly. Serve with rice, Naan or Roti.
Coconut Rice: to boiling water, add in the other half of the can of coconut milk, a stem of curry leaves, 5 cardamom pods and 3 cinnamon sticks and salt, along with jasmine or Basmati rice.
When my soul is restless for an adventure, my Cookbooks become my Passport to the whole wide world. #indiancuisine #indianfood #curry #curryinahurry #chickencurry #goancurry #coconut #tamarind #eatallthethings #thegirlwhoatetheworld