Name: Goan Chicken Curry Recipe
Total time: 2 h 30 min
Yield: Serves: 6
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

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

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

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

Top Tip for making Goan Chicken Curry

To make raita, simply grate a peeled and deseeded cucumber into natural yogurt and add salt, pepper and freshly chopped mint.

Serves	6
Total Time	2 hours 30 mins