Flavorful Goan Chicken Curry with a Creamy Coconut Milk Base
Ingredients:
4 boneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece ginger, grated
2 medium tomatoes, chopped
1/2 cup coconut milk
1 tablespoon Goan curry powder (or garam masala as a substitute)
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 dried red chilies (optional)
1/2 teaspoon mustard seeds
1 tablespoon vinegar (or tamarind paste)
Salt to taste
Fresh cilantro leaves for garnish
Juice of 1/2 lime
Directions:
Heat oil in a large pan over medium heat. Add mustard seeds and dried red chilies (if using) and let them splutter for a few seconds.
Add chopped onions and sauté until golden brown, about 5-6 minutes.
Stir in garlic and ginger, cooking for another 2-3 minutes until fragrant.
Add chopped tomatoes, cooking until they break down and soften, about 5 minutes.
Stir in Goan curry powder, turmeric, cumin, and coriander. Cook for 1-2 minutes to release the spices’ aromas.
Add the chicken pieces to the pan and cook for 6-8 minutes until browned on all sides.
Pour in the coconut milk and vinegar (or tamarind paste), stirring to combine. Season with salt to taste.
Reduce heat, cover, and simmer for 15-20 minutes, or until the chicken is tender and the curry thickens.
Squeeze fresh lime juice over the curry and garnish with cilantro leaves.
Serve hot with steamed rice or bread.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 kcal | Servings: 4 servings