Sunday, 16 March 2008

Goan Style Chicken Curry

This is a delicious soup-y style of curry. I have called this a Goan style curry as it is not from a traditional recipe, more an amalgamation of flavours in a recipe passed to me from a friend. Its my friend from work, who has grown the most awful beard lately, so I should call it 'Beardy's Goan Chicken Curry'. The original recipe was for a fish curry, but as the missus is not really a fish eater I then changed the recipe to work with chicken.

There are absolutely loads of flavours in here from the various spices and herbs, so its a deliciously aromatic curry. Take in the scents as you are cooking it!

Also, I found that the next day the left overs were less spicy than on first taste, something to do with the chilli casaicin dissolving up in the fat and oils from the curry over time maybe (capsaicin is fat soluble but not water soluble - hence why a milky drink can take away excess chilli from your mouth, but water does not help). Enough science, here is the recipe...

  • Nob of butter
  • 2 tablespoons vegetable or sunflower oil
  • 1 onion - finely chopped
  • 4 cloves garlic - finely chopped
  • 1 inch ginger, peeled and grated/ finely chopped
  • 2 birdseye chillies - finely chopped, and deseeded
  • 2 teaspoons Thai 7 spice mix
  • 2 teaspoons turmeric
  • 2 teaspoons cumin
  • 4 good size chicken breasts - cut into ~ 1 inch cubes
  • 1 red pepper -chopped
  • 3 carrots - peeled and chopped
  • Baby corn - handful
  • Mange tout - handful
  • 1 pint chicken stock
  • 1 broccoli head
  • Cherry tomatoes - about 10 or so
  • Parsley - 2 teaspoons
  • Coriander - 2 teaspoons
  • Juice of 1 lemon
  • 1 glass white wine
  • Tamarind - use either paste (~1/4 jar) or dried fruit block - around 25 g, steeped in water and sieved into the curry
  • Thai fish sauce Nam Pla - couple of teaspoons to taste
  • 1 tablespoon tomato ketchup
  • 400 mL coconut milk (1 tin)
Use a large pan. Melt the butter with the vegetable oil, then sweat the onion with the lid on for a couple of minutes. Next add in the chilli, ginger, garlic and spices. Stir around so that its mixed well. Fry for another minute or two.

Next add in the chicken pieces, stirring to coat in all the delicious spices. Cook until the chicken is browned on the outside.

Add in the vegetables (use whatever veg you fancy here really) - that is carrots, mange tout, peppers and baby corn. Stir fry for another minute or so.

Add the chicken stock now. Bring to a gentle boil and simmer for up to 10 minutes, taking in those lovely aromas.

The next thing to chuck into the mix is the parsley, coriander, lemon juice, and tamarind. Have a quick glass of wine here, one for you and one for the pot.

Add the broccoli and cherry tomatoes, and simmer for a further 5 minutes. Taste the sauce at this point - if needed, add a bit of tomato ketchup for sweetness, or Nam pla for saltiness. Season with salt and pepper to your taste.

Last of all, add in the coconut milk, and just bring back to simmering point so it is hot through.

Serve in bowls with rice or naan breads on the side, and garnish with sprigs of coriander. Enjoy a nice glass of white wine (well the bottle was open anyway).

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JennDZ - The Leftover Queen said...

This sounds great Ryan! I love all the spices and flavors! Sounds like a keeper!

Welcome to The Foodie Blogroll!

Ryan said...

Glad you liked it! I should do something based around this for the forum joust - coconut, seafood and lime theme.