Goan Style Chicken Curry

Goan Style Chicken Curry

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by Betty Lee

WCNC.com

Posted on March 6, 2013 at 10:42 AM

Updated Wednesday, Mar 6 at 2:13 PM

Goan Style Chicken Curry Betty – serves 4 -5
Goan style cooking usually includes coconut milk and kokum, a preserved dried fruit with a sour/sweet flavor.  Tamarind paste is used in this recipe as a good substitute since kokum may not be widely available.  If neither is available, increase the amount of lemon juice in a recipe.  This recipe was inspired by Goan Style Shrimp Curry by Suvir Saran.
Marinade:
2 teaspoons concentrate or paste (comes in a plastic jar)
Zest and juice (about 1 tbsp juice) from 1/2 lemon.  If tamarind not available, use 2 tablespoons lemon juice instead.
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
1 ¼ pounds skinless boneless chicken breast or thighs, cut into 1 ½ inch chunks
Sauce: (This sauce is delicious with seafood, or as vegetarian with okra, cauliflower, tofu, lentil beans, potatoes, etc, and is terrific on its own over rice)
1 cup water, divided into two 1/2 cups, set aside
2 tablespoons peanut oil or other vegetable oil
3 dried red chiles or a good pinch of red pepper flakes –more or less to taste
1 teaspoon freshly ground black pepper
1 ½ tablespoons minced fresh ginger
1 medium onion, finely chopped
2 teaspoons kosher salt
2 cloves garlic, peeled and finely chopped
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
2 cups canned diced tomatoes
1 ½ cups coconut milk mixed with 1 ½ teaspoons cornstarch
1/2 -3/4 cup roughly chopped fresh cilantro
Method:
Place tamarind paste, lemon juice, salt, pepper, and cayenne pepper in a zip type plastic bag. Add the chicken, squeeze out as much air as possible, coat the chicken well with marinade for at least half hour up to 4 hours (less time for boneless cubes, more time if using bone in whole large pieces).

Heat the oil in a heavy medium pot over medium high heat until hot.  Add the chile peppers (or pepper flakes), ginger, onion, and salt and cook, stirring often, until the onion is lightly browned.  Add the garlic, coriander, turmeric and curry powder and cook until fragrant, about 1 minute.  Add tomatoes and water and stir/scrape bottom of the pot to dissolve the browned bits.  On medium high, simmer for 5 minutes, stirring occasionally.  Add the chicken pieces with their juices remaining 1/2 cup of water. Bring to a boil and immediately reduce heat to maintain a slow simmer.  Simmer until chicken are cooked through about 12-15 minutes.   Pour in the coconut milk/cornstarch, bring just to boil and shut off and remove from heat immediately to prevent curdling.  Stir in cilantro and serve.

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