Goan Style Chicken Curry

Bibi Maizoon

By
@WAZA

Helpful Hints:
Mixing the powdered spices, ginger & garlic with water & lime juice not only makes a tasty marinade to add flavor to the chicken - it also prevents scorching the spices when added to hot oil.


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Serves:

4-6

Prep:

1 Hr

Cook:

40 Min

Method:

Stove Top

Ingredients

1 kg skinless chicken pieces, bone in preferred
2 tsp black mustard seeds
1 c onion, sliced finely
1 can coconut milk, (400 ml)
2 tbs cooking oil
1 tbs ghee or coconut oil

MIX TO SMOOTH PASTE FOR MARINADE WITH 1/2 C WATER:

2 tsp kashmiri mirch (or 1 tsp cayenne + 1 tsp paprika)
1/2 tsp turmeric/haldi
2 tbs ground coriander/dhania
2 tsp ground cumin/jeera
1 tsp garam masala
1 tbs lime juice
1 tbs garlic paste
1 tbs ginger paste
2 tsp salt

Directions Step-By-Step

1
Mix all ingredients listed for marinade and coat chicken pieces, allow to marinate for 30 minutes to one hour in an airtight container in the refrigerator.
2
In a heavy bottomed skillet or kadhai, heat oil & ghee for about 5-7 minutes until fragrant. Add mustard seeds for and fry for 1 minute. Add onions and fry until beginning to brown.
3
Add chicken pieces and marinade, fry for 7 minutes stirring frequently.
4
Stir in coconut milk and 1/2 cup water, simmer for 18-20 minutes uncovered or until chicken is cooked through & oil has separated from sauce. Salt to taste & serve.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Indian
Other Tags: Healthy, Heirloom