Goan Chicken Curry Recipe
 Lines
of swaying palm trees and the raised borders of a vast patchwork of
paddy fields are just two of the features that constitute the superb
landscape of Goa. Not surprisingly, coconut, in all of its forms, is
widely used to enrich Goan cuisine.
Ingredients: (Serves 4)
75 g/3 oz/1½ cups desiccated (dry,
unsweetened, shredded) coconut
30 ml/2 tablespoons vegetable oil
2.5 ml/½ teaspoon cumin seeds
4 black peppercorns
15 ml/1 tablespoon fennel seeds
15 ml/1 tablespoon cilantro (coriander)
seeds
2 onions, finely chopped
2.5 ml/½ teaspoon salt
8 small chicken pieces, such as thighs and
drumsticks, skinned
Fresh cilantro (coriander) sprigs and lemon
wedges, to garnish
Method:
Put the desiccated coconut in a bowl with
45ml/3 tablespoons water. Leave to soak for 15 minutes.
Heat 15 ml/1 tablespoon of the oil in a wok,
karahi or large pan and fry the cumin seeds, peppercorns, fennel and
cilantro seeds over a low heat for 3-4 minutes until they begin to
splutter.
Heat the finely chopped onions and fry for
about 5 minutes, stirring occasionally, until the onion has softened and
turned opaque. Stir in the coconut, along with the soaking water and
salt and continue to fry for a further 5 minutes, stirring occasionally
to prevent the mixture from sticking to the pan.
Put the coconut mixture into a food
processor or blender and process to form a coarse paste. Spoon into a
bowl and set aside until required. Heat the remaining oil and fry the
chicken for 10 minutes. Add the coconut paste and cook over a low heat
for 15-20 minutes, or until the coconut mixture is golden brown and the
chicken is tender.
Transfer the curry to a warmed serving
plate, and garnish with sprigs of fresh cilantro and lemon wedges. Mint
and coconut chutney, plain boiled rice or a lentil dish would all make
good accompaniments to this recipe.
Happy Cooking,
Carol |
