Thursday, September 17, 2015

Goan Chicken Curry

Ooohhh la la.... "spice kick central"!!  The aroma's, the flavours, the heat......This chicken curry dish was magnificent.
I have probably mentioned this before but I love making curries from scratch.  Not a fan of premade jar pastes... there is something very therapeutic about the whole proccess of measuring, mixing, blending and cooking with the outcome so fresh, fragrant and worth the effort.

Goa is an Indian state located along India's west coast.  It is a tropical climate which means that the spices and the flavours are intense.  Chicken, lamb, seafood, coconut milk rice and  spices are some of the main ingredients in the Goan Cuisine.
I will have to admit there is quite a bit of heat in this saucy little number... a bit too hot for the boy but hubby and I thoroughly enjoyed.  There was a hint of coconut in each spice filled mouthfull which definitely left the tastebuds jumping for joy.
And yes it was way better the next day - just like all good curries should be.

Goan Chicken Curry
Serves: 4
ProPoints per serve: 7
30 grams shredded coconut
3 long dried red chillies
2 whole cloves
1 star anise
2 teaspoons coriander seeds
2 teaspoons poppy seeds
2 teaspoons cumin seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1/2 teaspoon tumeric
1/4 teaspoon ground cinnamon
4 garlic cloves
2 red onions, thinly sliced
2 teaspoons canola oil
1 cup chicken stock
500 gram lean chicken thigh fillets, fat trimmed, halved
fresh coriander leaves

Cook coconut ina medium non stick frying pan over medium heat, stirring, for 5 minutes or until golden.  Set aside.
Reduce heat to low and using the same pan cook the chillies, cloves, star anise, corriander seeds, poppy seeds, cumin seeds, fennel seeds, peppercorns, tumeric and cinnamon, stirring, for 2 minutes or until fragrant.  Remove from heat.
Place coconut and spice mixture in a mortar and pestle and grind until very fine.
Place garlic and half the onion in a food processor and process to form a paste.
Heat oil in a large saucepan over medium-high heat.  Cook remaining onion, stirring, for 5 minutes or until lightly browned.  Add coconut mixture and onion paste and cook, stirring, for 1 minute or until fragrant.
Add stock and chicken and bring to the boil.  reduce heat to low and simmer, covered, turning chicken once, for 30 minutes or until chicken is cooked through.  Transfer chicken to a plate.
Simmer sauce for 8 minutes or until thickened,.  Return chicken to pan and cook until heated through.  Serve with fresh coriander and steamed basmati rice, adding 3 PPTs for 1/2 cup of cooked rice.

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