0 0
Goan Chicken Curry

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 boneless skinless chicken breasts cut into chunks
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 large onion sliced
3 garlic cloves finely sliced
1 (14 ounce) can coconut milk
salt
1 teaspoon paprika
1/2 teaspoon ground turmeric

Nutritional information

454.7
Calories
278 g
Calories From Fat
30.9 g
Total Fat
18.1 g
Saturated Fat
68.4 mg
Cholesterol
423.2 mg
Sodium
15.9 g
Carbs
4.3 g
Dietary Fiber
8.3 g
Sugars
31.2 g
Protein
295g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Goan Chicken Curry

Features:
    Cuisine:

    Really easy to make and i had most of the ingrediants already. Quite spicey which we all enjoyed but if it was for kids omit Cayenne pepper or use only a little bit.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Goan Chicken Curry,Serve this delicately spiced curry with naan bread or rice.,Really easy to make and i had most of the ingrediants already. Quite spicey which we all enjoyed but if it was for kids omit Cayenne pepper or use only a little bit.,This is a reeeeeally good recipe. Didn’t have mustard seeds, and used crushed red pepper instead of cayenne–turned out very spicy and tasty. I’ll make it again for sure!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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
    Done

    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.

    Avatar Of Aiyana Curry

    Aiyana Curry

    Culinary adventurer specializing in global fusion dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Featured Image
    previous
    Middle Eastern Marinade For Chicken Kebabs
    Pineapple Chicken Lo Mein
    next
    Pineapple Chicken Lo Mein
    Featured Image
    previous
    Middle Eastern Marinade For Chicken Kebabs
    Pineapple Chicken Lo Mein
    next
    Pineapple Chicken Lo Mein

    Add Your Comment

    4 × 3 =