Goan Style Chicken Curry
- 1 kg skinless chicken pieces, bone in preferred
- 2 tsp black mustard seeds
- 1 C onion, sliced finely
- 1 can coconut milk, (400 ml)
- 3 TBS coconut oil or cooking oil of your choice
- 2 tsp Kashmiri mirch (or 1 tsp cayenne + 1 tsp paprika)
- 1/2 tsp turmeric/haldi
- 2 TBS ground coriander/dhania
- 2 tsp ground cumin/jeera
- 1 tsp garam masala
- 1 TBS lime juice
- 1 TBS garlic paste
- 1 TBS ginger paste
- 2 tsp salt
- Mix Kashmiri mirch, turmeric, coriander, cumin, garam masala, lime juice, garlic paste, ginger paste, and salt with 1/2 C water to make marinade. Coat all chicken pieces with marinade mix, allow to marinate for 30 minutes to one hour in an airtight container in the refrigerator.
- In a heavy bottomed skillet or kadhai, heat oil & ghee for about 5-7 minutes until fragrant. Add mustard seeds for and fry for 1 minute. Add onions and fry until beginning to brown.
- Add chicken pieces and marinade, fry for 7 minutes stirring frequently.
- Stir in coconut milk and 1/2 cup water, simmer for 18-20 minutes uncovered or until chicken is cooked through & oil has separated from sauce. Salt to taste & serve.
chicken, black mustard seeds, onion, coconut milk, coconut oil, mirch, haldi, ground corianderdhania, ground cumin, garam masala, lime juice, garlic, ginger paste, salt
Taken from www.yummly.com/recipe/Goan-Style-Chicken-Curry-1474884 (may not work)