Goan Chicken Curry

Goan Chicken Curry


• 4 large skinless chicken breasts, cut into chunks
• 3 tbsp vegetable oil
• 1 tsp yellow or brown mustard seeds
• 1 large onion, sliced
• 3 garlic cloves, finely sliced
• 1x400ml can light coconut milk

For the marinade

• 1 tsp paprika
• ½ tsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp cayenne pepper (adjust for heat!)
• 1 tbsp lemon juice
• 75ml / 2¾fl oz water

Preparation method

1. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you’re in a hurry a few minutes will do, but the flovur matures with time.

2. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they’re golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly. Serve with rice or naan bread.

Nutritional Info (Does not include rice or bread)

Servings Per Recipe: 4
Amount Per Serving
Calories: 404.3

Total Fat: 16.1 g
Cholesterol: 136.9 mg
Sodium: 209.3 mg
Total Carbs: 6.3 g
Dietary Fiber: 1.6 g
Protein: 55.8 g


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