Description
This Goan coconut chicken curry is a simple yet delicious dish made with grated coconut, dry mixed roasted spices and a rich tomato gravy. A flavored chicken curry that goes well with rice or bread.
Ingredients
- 1 Tablespoon Poppy Seeds
- 2 Tablespoons Cumin Seeds
- 2 Tablespoons Coriander Seeds
- 2 whole Dried Red Chillies
- 1 Tablespoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 cup Fresh, Grated Coconut
- 1 Tablespoon Oil
- 2 Onions, Chopped
- 1 sprig Fresh Curry Leaves
- 2 Tomatoes, Chopped
- 500 grams Mixed Chicken Pieces, Boneless Or Bone-in
- 1-½ cup Water
- 1 teaspoon Garam Masala
- ½ teaspoons Turmeric Powder
- ½ teaspoons Salt
- 1 cup Coconut Milk
Preparation
In a frying pan over medium heat, dry roast poppy seeds, cumin seeds, coriander seeds, and red chillies. Enjoy the smell! Stir and toss them around for 1–2 minutes.
Once done, grind them together with garlic, ginger and fresh grated coconut, into a fine paste. If necessary, add some water. Set the paste aside.
Heat oil in a pan. Add onions and curry leaves and stir-fry until onions turn golden-brown in color. Add tomatoes and cook until they become mushy and oil starts to separate.
Add the chicken pieces into the pan and stir fry on medium heat for about 10 minutes. Add the ground paste, water, garam masala, turmeric powder, and salt to taste. Mix well, cover the pan and let it cook for about 20 minutes.
Add the coconut milk and simmer for 10 minutes. Serve hot with rice or flatbread.
