Goan-Inspired Chicken Curry
Here’s a delicious recipe that’s perfect for simple entertaining. It’s easy to make and can be made the day ahead, if like me you want a stress free evening. I just love a coconut-based curry, and this one is right up there as one of my favourites. It uses a lovely blend of spices along with creamed coconut, which gives the dish a beautiful, velvety richness. Simple to make and a real treat to eat. Let me know what you think?
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The recipe
Goan-Inspired Chicken Curry
Ingredients
Serves 4-6
Spices
Method
Heat the pan and add some oil, throw in the curry leaves and mustard seeds and temper for a minute.
1 minSauté the onions with a little salt until soft and sweet. Add garlic, ginger and chilli, stir and cook for 1 minute.
1 minAdd the spices and stir to combine. Now add the chicken and coat in the spices. Cook for 5 minutes before adding the tomatoes, stock, creamed coconut, honey, tamarind, salt and pepper. Stir and let the coconut fully dissolve/melt.
5 minBring to a gentle simmer, cover with a lid and cook for 35 minutes. Stirring occasionally and adding a little extra stock if needed.
35 minAdd the okra and cook for another 10-15 minutes. When ready add the spinach and the residual heat will wilt the spinach.
10-15 min
https://www.simplyfoodbymandy.co.uk/post/goan-inspired-chicken-curry
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Heat the pan and add some oil, throw in the curry leaves and mustard seeds and temper for a minute.
1 minSauté the onions with a little salt until soft and sweet. Add garlic, ginger and chilli, stir and cook for 1 minute.
1 minAdd the spices and stir to combine. Now add the chicken and coat in the spices. Cook for 5 minutes before adding the tomatoes, stock, creamed coconut, honey, tamarind, salt and pepper. Stir and let the coconut fully dissolve/melt.
5 minBring to a gentle simmer, cover with a lid and cook for 35 minutes. Stirring occasionally and adding a little extra stock if needed.
35 minAdd the okra and cook for another 10-15 minutes. When ready add the spinach and the residual heat will wilt the spinach.
10-15 min