I wanted something simple to make yet super tasty and I found a great recipe on the BBC food website, that was so tasty I had to share. Also it’s great because I didn’t have to spend a small fortune on ingredients or time in the kitchen! Most of this stuff you should have in your cupboard and it’s soo much healthier than curry from a jar – especially if you use reduced fat coconut milk!
Here it is –Simple Goan Chicken Curry
- 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
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
- 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.
- 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.
Sit back and enjoy – imagine your by the pool in Goa and not in cold snowy England!