Goan Chicken Curry Recipe

Ingredients

• 2tbsp oil
• 2 large onions, sliced
• 1.25kg (2lb 12oz) boneless, skinless chicken thighs, halved
• 2 x 400g cans coconut milk
• 6 medium tomatoes, roughly chopped
• 1tsp sugar
• 2tbsp tamarind paste

for the paste

• 10 fat red chillies
• ½tsp cumin seeds
• 1tsp coriander seeds
• 6 black peppercorns
• 1tsp ground cinnamon
• 6 cardamom pods
• 5cm (2in) piece fresh root ginger, peeled and chopped
• 6 garlic cloves, peeled

Method

1. To make the paste, put all the paste ingredients into a food processor with 5tbsp cold water and blend.

2. To make the curry, heat the oil in a large saucepan - a wok is ideal - then cook the onions until quite soft, for around 10 minutes. Now add the paste and cook for a few minutes, stirring. Add the chicken and coat well in the paste. Add a little salt, then the coconut milk and tomatoes. Bring to the boil then turn down to a very gentle simmer and cook, uncovered, for 2 hours, stirring occasionally. Just before serving, add the sugar and tamarind paste. Serve with pilau rice and raita.