Goan Chicken Curry
This Goan Chicken curry uses a slight variation by leveling its down coconut milk content and indulging in aromatic flavors of coriander, garlic and other spices delivering a meal that will leave a lingering taste long after.
Ingredients
Marination
- Chicken Breasts - 5
- Himalayan Sea Salt - 1 teaspoon
- Extra Virgin Olive Oil - 1/4th cup
- Turmeric powder - 1/2 teaspoon
- Coriander powder - 1 heaping teaspoon
For the Coriander paste:
- Coriander leaves - 1 cup
- Green chillies - 4 medium ones
- Lemon Juice - of 1/2 a lemon
- Himalayan sea salt - 1/2 teaspoon
- Black pepper powder - 1 teaspoon
- Garlic cloves - 3-4
- Ginger - 1 knob
- Coconut milk - 1/2 cup
For the curry:
- Pure desi ghee - 2 tablespoon (Use avocado oil or coconut oil as a substitute)
- Cumin Seeds - 1 teaspoon
- Mustard Seeds - 1/2 teaspoon (optional)
- Onions - 2 medium sized finely chopped
- Tomatoes - 2 large or 3 medium sized finely chopped
- Turmeric powder - 1/2 teaspoon
- Coriander powder - 1 teaspoon
- Garam Masala - 1 teaspoon
- Chicken Curry Masala - 1 tablespoon
To Garnish:
Dry coconut flakes or coriander leaves
Instructions
- Start with marinating the chicken
- Chop the chicken breasts into cube sized pieces and add in the oil and other spices
- Mix well and cover and let it sit in the fridge for at least 4-5 hours (best when you let it sit overnight)
- Next to a heated skillet add in the fat of your choice – ghee / avocado oil / coconut oil
- When adequately hot add in the cumin & mustard seeds
- Once the mustard starts crackling in – add in the onions along with 1/4th teaspoon of Himalayan sea salt and cook the onions on a medium flame for 15 – 20 mins – until they have caramelized well
- Keep stirring in between
- While the onions are cooking make the coriander paste
- To a blender pot add garlic, ginger, coriander leaves, coconut milk, green chillies, salt, pepper and lemon juice
- Blend them all up into a smooth paste
- Now turn back to the onions – they should be done by now
- Next add in the chopped tomatoes, stir them well and cook them for 5-7 mins until tender
- Once the tomatoes are done mix in the green coriander paste and stir well to combine
- Then add in the spices – turmeric powder, black pepper powder, coriander powder, garam masala – and mix everything well
- Cook the whole mixture together until it comes to its first boil
- Next add in the marinated chicken and mix well to incorporate the base mixture with the base green paste
- Add in salt as per taste
- Cover the skillet and cook the chicken for 25 mins on a medium flame
- After 25 mins – the chicken should be done and should be smelling fantastic
- Give it a goos stir and add in the chicken curry masala
- Mix well and cook for a further 3-4 mins (without covering this time)
- After 4 mins turn off the gas and garnish with dry coconut flakes or coriander leaves
- After 4 mins turn off the gas and garnish with dry coconut flakes or coriander leaves
- Serve hot with rice or paleo flatbread