Imagine the white sand beaches, swaying cocoa palms, and balmy breezes of the beautiful Indian coastal region of Goa while cooking this recipe. In this dish, chicken is braised in a rich coconut sauce until tender. Delightfully spicy but mild in heat this easy to prepare curry is a family favorite.
1 kg/2lbs chicken, skinless, bone in preferred
3 TBS coconut oil or cooking oil
2-3 green chilis/hari mirch, chopped (omit for less heat)
2 tsp mustard seeds/rai
1 C onion, thinly sliced into half moons
1 can coconut milk (400ml/14oz)
Mix to smooth paste for marinade:
2 TBS ground coriander/dhania seeds
2 tsp ground cumin/jeera
2 tsp Kashmiri mirch (or 1 tsp paprika plus 1 tsp cayenne powder)
1 tsp garam masala
1/2 tsp turmeric/haldi
2 tsp salt
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 TBS lime/nimbu juice
1 TBS water
Here's what to do:
1) Mix all ingredients listed under marinade to smooth paste. Coat chicken pieces well with marinade paste. Allow chicken to marinate for at least 1 hour up to overnight in a sealed airtight container in the refrigerator.
2) When ready to cook heat oil in deep, heavy bottomed skillet or kadhai with one teaspoonful of salt. Fry sliced onions over medium heat until translucent & beginning to brown at the edges. Add chopped green chilis and mustard seeds to onions and fry for two minutes.
3) Add chicken pieces to fried onion mixture in pan. Be careful as oil may spatter. Fry chicken pieces for 3 minutes on each side.
4) Stir in coconut milk and 1/2 cup water. Bring to a simmer uncovered over medium heat. Allow to simmer for 20-25 minutes, stirring every 5 minutes. Be sure to simmer this dish uncovered, it may boil over if covered. If mixture begins to burn, scorch, or stick, stir in 1/4 cup water & reduce heat.
5) When the oil has separated from the sauce and the chicken is cooked through your curry is ready. Salt to taste & serve.
Helpful Hints:Never cook chicken in a pressure cooker, it gets a rubbery texture from the extreme, high heat.
Don't have Kashmiri mirch? Substitute a mixture of 1/2 cayenne powder plus 1/2 sweet paprika.
For a richer curry use coconut cream in place of coconut milk.
Wishing I was there!