Simple Goan chicken curry

Simple Goan chicken curry











This mild Indian-style dish is spicy rather than hot and relatively low-fat. Marinate the chicken slowly for more flavour.


Ingredients

• 
  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 coconut milk
  
• 
  salt
  

For the marinade

• 
  1 tsp paprika
  
• 
  ½ tsp ground turmeric
  
• 
  1½ tbsp ground coriander
  
• 
  1 tsp ground cumin
  
• 
  1 tsp cayenne pepper
  
• 
  1 tbsp lemon juice
  
• 
  ½ tsp salt
  
• 
  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.
   
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 before seasoning with salt if necessary
   and serving with rice or naan bread.
   

Nice :D

Easy Chicken Curry

The easiest chicken curry you've ever made. Who says the real thing takes too much work?

Ingredients A:

Chopped onion
20 curry leaves
3 cinnamon leaves
1/2 tsp. turmeric, ground
2 tbsp. coprah oil
Ingredients B:

6 cloves garlic, puréed
1'' ginger, puréed
1/2 tsp. turmeric, ground
Ingredients C:

2 tomatoes, crushed
3 green cardamom, ground
2 cloves, ground
1 '' cassia, crushed
Ingredients D:

2 tbsp. masala for poultry, ground
Ingredients E:

2 lbs. chicken cut into pieces
salt
1. Cook ingredients A in oil over medium heat for 5 minutes.

2. Add ingredients B to pan. Cook 5 more minutes.

3. Add ingredients C. Cook 10 minutes.

4. Add enough water to masala to make a paste. Add to the mixture in the pan and cook another 3 minutes.

5. Add about 1-1/2 cups water, or enough to form a sauce. Add chicken and salt. Let simmer 30 minutes. Let sit 30 minutes more before serving.