Goan chicken curry

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• Beth

  04 April 2011

  Beth rated and commented on this recipe

  

  Used a 400g tin of coconut milk. Very nice.

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• Nicnaks

  11 April 2011

  Nicnaks rated and commented on this recipe

  

  Delicious. This went down a treat but I included yellow peppers in it as well. I think I am also try it as a veggie curry.

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• sarahracing

  16 April 2011

  sarahracing rated and commented on this recipe

  

  just made it with chicken breast - delish

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• Poolio

  16 May 2011

  Poolio rated and commented on this recipe

  

  I also used a 400ml can of coconut milk and added some green beans and a red pepper. Was absolutely delicious.

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• saltyseadog

  12 November 2011

  saltyseadog rated and commented on this recipe

  

  A favourite of mine. I love this!

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• saltyseadog

  12 November 2011

  saltyseadog commented on this recipe

  A favourite of mine. I love this!

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• Justinafit

  20 January 2012

  Justinafit rated and commented on this recipe

  

  Not that good. I have tried tones of better curry recipes.

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• bmcg

  20 January 2012

  bmcg rated and commented on this recipe

  

  Lovely recipe - tasted it before the tamarind and really lacked something. Fab after the tamarind- really tasty.

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• Toffee Apple

  14 April 2012

  Toffee Apple commented on this recipe

  I made this with boneless skinless chicken thighs and added some wilted spinach before serving. This is a firm family favourite now, deviations include the addition diced peppers and or mushrooms.

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• Desbralass

  16 April 2012

  Desbralass commented on this recipe

  I imagine that the recipe could be used for any kind of curry...vegetarian as well as prawns,fish etc. I love tamarind.I fry cooked new spuds in a wok,then at some tamarind...lovely!

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• jimiskewl

  20 January 2013

  jimiskewl rated and commented on this recipe

  

  Great curry. Don't make the same mistake I did and use low fat coconut milk as the sauce kinda split. I could not be bothered to toast and ground the seeds and used pre ground spices. Apparently if you toast and ground the seeds this way you get a better flavour but I've never really noticed any difference when attempting this previously. The tamarind paste really pulled this dish around so don't skip on it.

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• lizpollard

  28 March 2013

  lizpollard rated this recipe

  

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• TiffanyPlums

  12 May 2013

  TiffanyPlums rated and commented on this recipe

  

  Brilliant curry and so easy to make! The toasting of the seeds really give it depth of flavour. I didn't have any green chillis to hand so just used extra chilli flakes. Will be making again very soon.

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Ingredients

• oil , for frying
• 1 onion , sliced
• 4 skinless boneless chicken thighs
• 1 x 165ml tin coconut milk
• 2 whole green chillies , slit but not halved
• 1-2 tbsp tamarind purée
• basmati rice , to serve
• chapatis or naans, to serve

FOR THE SPICE PASTE

• 1 tsp cumin seeds , toasted and ground
• 2 tsp coriander seeds , toasted and ground
• 2 garlic cloves , finely grated
• chunk ginger , finely grated
• 2 dried red chillies , crushed (or ½ tsp chilli flakes)
• 2 tsp turmeric

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• oil , for frying
• 1 onion , sliced
• 4 skinless boneless chicken thighs
• 1 x 165ml tin coconut milk
• 2 whole green chillies , slit but not halved
• 1-2 tbsp tamarind purée
• basmati rice , to serve
• chapatis or naans, to serve

FOR THE SPICE PASTE

• 1 tsp cumin seeds , toasted and ground
• 2 tsp coriander seeds , toasted and ground
• 2 garlic cloves , finely grated
• chunk ginger , finely grated
• 2 dried red chillies , crushed (or ½ tsp chilli flakes)
• 2 tsp turmeric

PER SERVING

528 kcalories, protein 45.5g, carbohydrate 16.8g, fat 31.5 g, saturated fat 14.9g, fibre 1g, salt 0.71 g

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