Ingredients
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500g chopped Chicken Breast
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2 teaspoons Garlic Paste
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1 teaspoon Ginger Paste
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2 teaspoons Lemon Juice
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1 teaspoon Salt
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1/2 teaspoon Turmeric Powder
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1 cup coconut (desiccated)
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2 tablespoons Vegetable Oilor coconut oil
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6 Curry Leaves
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2" Cassia Bark (Cinnamon Stick)
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1 piece Maceor 1/4 teaspoon powder
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1 Star Anise
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2 Cloves
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1 medium Brown/White Onion
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6 chopped Dry Kashmiri Chillies
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4 sliced Green Finger Chillies
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2 tablespoons Tomato Paste
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1 teaspoon Coriander Powder
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1 teaspoon Chilli Powder
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1 teaspoon Black Pepper Powder
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1/2 teaspoon Fennel (seeds)
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1 can Coconut Milk
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200ml Water
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for decoration Fresh/Chopped Coriander
Directions
An fantastic Goan curry. Perfectly marinated meat cooked in an onion and spice masala with gently toasted aromatic ground coconut
Serves 2
Steps
|
1
Done
|
marinate the chicken pieces with ginger-garlic paste, lemon juice, turmeric and 1 teaspoon salt. let it rest for 30-60 minutes |
|
2
Done
|
dry fry the desiccated coconut until light brown and fragrant and remove from the heat to cool |
|
3
Done
|
on a low heat add the oil to a pan then add the curry leaves, cinnamon, mace, star anise and cloves, fry gently for a few minutes to release the aromatics. |
|
4
Done
|
add the onions, Kashmiri and green chillies and continue to gently fry until they begin to brown until the onions turn golden brown |
|
5
Done
|
add the coriander powder, chilli powder, black pepper and fennel seeds and allow to fry until the oil separates, around 2 minutes |
|
6
Done
|
turn the heat up to medium and add the tomato paste, watered down with around 100ml of water and allow to fry out for around 30 seconds |
|
7
Done
|
add the chicken, combine well and allow to cook through for a couple of minutes |
|
8
Done
|
turn up the heat to medium high and add another 100ml of water, the browned coconut and can of coconut milk, combine well and allow to reduce until the meat is cooked through and the sauce is the consistency you required |
|
9
Done
|
serve decorated with some fresh chopped coriander |
