Tuesday, 14 March 2017

Goan Chicken Curry




A deliciously creamy and nutty dish.
It deserves a try!






Goan Chicken Curry 
recipe adapted from Anjum Anand

1 tbsp vegetable oil
4 large chicken breasts, cubed (approx. 1 kg)
1 large shallot, sliced
250ml coconut milk
2 tsp tamarind paste
1 tsp sugar
50g coconut cream
salt, to taste
 
For the paste:
 2 tbsp kerisek *
3 fresh red chilies (or you may use 1 tbsp sambal oelek)
1 tsp ginger paste
2 tsp garlic paste
2 tsp ground cumin 
3 tsp ground coriander
2 tsp white poppy seeds

If using fresh chilies, grind them into a fine paste along with poppy seeds.
Mix them with the rest of ingredients with a little water.

Heat the oil in a large saucepan.
Add onion and fry until golden brown.
Add the paste and a little salt and fry until all the excess moisture has dried off 
and the paste has cooked through.

Add the chicken pieces and cook in the paste for 5 minutes.
Then, stir in the coconut milk, reduce the heat to low and let it simmer for about 30 minutes.

Stir in the tamarind paste, sugar and coconut cream.
Adjust the seasoning, if necessary.
Cook for a few minutes, or until the gravy is creamy.



* to make kerisek  
Dry roast freshly grated coconut in a pan over medium heat until golden brown.
Whilst the coconut is still warm, using pestle and mortar or food processor, 
grind it into a fine paste.


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