Goan Coconut Chicken Curry Recipe

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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Dry-roast the poppy seeds, cumin seeds, coriander seeds and dried red chillies in a pan over medium-low heat for 3 minutes, stirring, until fragrant. Let cool.

2. Grind the roasted spices with the grated coconut, adding a splash of water as needed, to a smooth paste. Set aside.

3. Heat the oil in a heavy pot over medium heat. Add the curry leaves and chopped onions and cook for 10 minutes until golden.

4. Stir in the garlic paste and ginger paste and cook for 1 minute. Add the chopped tomatoes and cook for 4 minutes until soft.

5. Add the turmeric, salt and chicken pieces. Stir and cook for 5 minutes until the chicken is lightly browned on the outside.

6. Stir in the ground coconut paste and the water. Bring to a simmer, cover and cook on low for 20 minutes, until the chicken is cooked through.

7. Check that the thickest pieces reach 165°F (74°C). Stir in the garam masala and coconut milk and simmer uncovered for 5 minutes. Serve hot.