Wednesday, 6 July 2011

Spicy Chicken Goan Curry

Spicy Chicken Goan Curry
This is a very simple and easy to make nutritious curry packed full of flavours & freshness.

Serves 4
Prep time: 10 minutes
Cooking time: 30 minutes

For the curry paste
1 onion, roughly chopped
3-4 chillies, de-seeded and roughly chopped
1 tsp ground coriander
3 tsp tamarind paste

For the curry
1 tbsp vegetable oil
1 x 400ml/14 fl oz tin of coconut milk
200g/7oz spinach
Large handful of fresh mint
Bunch of fresh coriander
2 garlic cloves, peeled
Pinch of salt
1 tbsp caster sugar
4 chicken breasts, cut into chunks
300g/10 ½ oz potatoes, cut into pieces the same size as chicken
Basmati rice & Indian breads to serve


1.  For the curry paste, place the onion, chillies, ground coriander, garlic and tamarind in a food processor and blend to a paste.

2.  Heat the oil in a large frying pan over a medium heat and add the curry paste and fry for 2-3 minutes.

3.  Meanwhile place the coconut milk, spinach, mint, coriander, garlic, salt and sugar into a food processor and blitz.  Add the mixture to the pan and bring to the boil and then let simmer for 5 minutes.

4.  Add the potatoes and chicken and cook for 25-30 minutes or until the potatoes are tender and the chicken is cooked through.

5.  Serve the curry with rice and Indian breads.

Cooks Tips
v You can substitute the chicken for prawns.


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