Goan coconut chicken curry recipe
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Cook time: 
Total time: 
 
Adapted from NDTV COOKS - Goan Coconut Curry by Chef Niru Gupta.
What you need
  • 500 gm mixed chicken pieces (with or without bones);
  • 1 tbsp poppy seeds;
  • 2 tbsp cumin seeds;
  • 2 tbsp coriander seeds;
  • 2 dried red chillies;
  • 1 tbsp garlic paste;
  • 1 tsp ginger paste;
  • 1 cup fresh grated coconut;
  • 2 onions, chopped;
  • 2 tomatoes, chopped;
  • 1 tsp garam masala;
  • ½ tsp turmeric powder;
  • 1 cup coconut milk;
  • 1 sprig fresh curry leaves;
  • 1½ cup water;
  • salt per taste;
  • oil.
Method
  1. In a frying pan dry roast poppy seeds, cumin seeds, coriander seeds, and red chillies. Enjoy the smell! Stir and toss them around for 1-2 minutes, on medium heat.
  2. Once done, grind them together with garlic, ginger and fresh grated coconut, into a fine paste. If necessary, add some water. Keep the paste aside.
  3. Heat oil into a pan, add onions and curry leaves and stir fry until onions turn golden-brown in color.
  4. Add tomatoes and cook until they become mushy and oil starts to separate.
  5. Bring the chicken pieces into the pan and stir fry on medium heat for about 10 minutes.
  6. Add the ground paste, water, garam masala, turmeric powder and salt per taste. Mix well, cover the pan and let it cook for about 20 minutes.
  7. Add the coconut milk and simmer for 10 minutes.
  8. Serve hot with rice or flatbread.
Nutrition Information
Serving size: 4
Recipe by My Indian Taste at http://myindiantaste.com/goan-coconut-chicken-curry-recipe/