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Goan coconut chicken curry

Goan coconut chicken curry
Recipe type: Curries
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
The secret to this rich curry is a homemade spice paste made with toasted coconut.
  • 2 tbs grapeseed oil
  • 2 brown onions, finely chopped
  • 6 (about 1.1kg) skinless chicken thigh cutlets, excess fat trimmed
  • 6 (about 650g) chicken lovely legs
  • 375ml (1½ cups) water
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 whole star anise (see note)
  • 3 tsp tamarind puree
  • 2 tbs chopped fresh coriander
  • Steamed basmati rice, to serve
  • Coconut paste
  • 85g (1 cup) desiccated coconut
  • 1 tbs coriander seeds
  • 1½ tsp cumin seeds
  • 1½ tsp fennel seeds
  • 1 tsp black peppercorns
  • 4 garlic cloves, finely chopped
  • 2 small fresh red chillies, finely chopped
  • ¾ tsp ground turmeric
  • 60ml (1/4 cup) water
  • 2 tbs grapeseed oil
  1. To make the coconut paste, heat a heavy-based frying pan over medium heat. Add coconut. Stir for 2 minutes or until golden. Transfer to a food processor. Wipe pan clean. Add coriander, cumin, fennel and peppercorns. Stir for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until finely crushed. Add garlic, chilli, turmeric and coriander mixture to the food processor. Process until combined. Add water and oil. Process until a coarse paste forms.
  2. Heat the oil in a saucepan over medium heat. Add onion. Stir for 8 minutes or until soft and golden. Add coconut paste. Stir for 2 minutes or until aromatic. Add chicken and stir for 2 minutes or until coated. Stir in water, cloves, cinnamon and star anise. Season. Cover. Simmer, stirring occasionally, for 10 minutes. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 1 hour. Uncover. Simmer for 20 minutes or until sauce is thick and chicken is tender.
  3. Stir in tamarind. Cook for 5 minutes. Stir in the coriander. Serve with steamed rice.
A mortar and pestle produces the best results, but if you want to spare yourself the arm workout, try crushing your toasted spices in a spice grinder.

If whole star anise is not available, substitute with ¼ tsp ground star anise.
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