How to Make Goan Spicy Chicken and Coconut Curry

This recipe is bursting with the flavours of southern India. The bite of the chopped chillies is mellowed by the sweet flavour of the dried grated coconut and rich coconut milk. That together with the essential fresh curry leaves, poppy and mustard seeds and of course garlic and ginger make this a dish not to be missed!

I have made this curry in many different ways. I've tried it with chicken tikka (small bite sized pieces of chicken), whole chicken, quartered chicken and many different types of game such as pheasant, quail and partridges.

Pan Fried Chicken

This time of year when game is difficult to find, I make it with two small chickens weighing about a pound each. The chickens are stuffed with a spice mixture and then trussed to keep the stuffing and juices in while they are pan fried and then simmered in coconut milk.

If you like spicy chicken curries, you're going to love this one!

Serves 4 hungry people

Preparation time: 20 minutes
Cooking time: 30 minutes

INGREDIENTS

2 x 450g (1 lb) free range chickens or 4 small quails

3 Tablespoons ghee or clarified butter
10 curry leaves
1 Tablespoon mustard seeds
1 Tablespoon poppy seeds
2 Tablespoons coriander seeds
2 Tablespoons cumin seeds
1 inch cinnamon stick
1 teaspoon cardamom seeds
1 large red onion - finely chopped
1 inch ginger - finely chopped
4 green chillies (or more) finely chopped
6 cloves garlic - smashed and finely chopped
1 Tablespoon red chili powder
1/2 dried and grated coconut
4 tablespoons vegetable oil
500ml coconut milk
4 Tablespoons cream
salt and pepper
1 Tablespoon garam masala
Juice of one lemon
3 Tablespoons chopped mint leaves

method

In a large heavy bottomed frying pan over medium heat, dry fry the poppy seeds,coriander seeds,cumin seeds, cinnamon and cardamom seeds until they begin to smoke.

Remove from the heat and transfer to a spice grinder or pestle and mortar and grind to a fine powder.

Now put the ghee in the frying pan. When the ghee melts, add the curry leaves and mustard seeds. When the seeds begin to pop, add the chopped onion.

Fry until the onions turn light brown and become translucent.

Add the spice powder, ginger, green chillies, garlic, chili powder and grated coconut and continue to fry for another 2 minutes.

Stuff your chickens with this stuffing and then truss the birds to keep all the stuffing in.

Add the vegetable oil to the pan. When the oil is good and hot, add the chickens and fry them all over so that the skin turns a shiny, crispy brown.

Pour in the coconut milk and cream and simmer until the chickens are cooked through - about 20 minutes.

to serve

Cut each chicken into eight pieces. Scrap the stuffing into the coconut sauce and mix well.

Add the garam masala and salt and pepper to taste.

Place a couple pieces of chicken on each plate with a little sauce, a squeeze of lemon juice and top with chopped mint leaves.

Soak up the juices with saffron rice or naan bread.

Don't forget to stop back and let me know how you like this spicy chicken and coconut curry!

How to Make Goan Spicy Chicken and Coconut Curry

You will find many more authentic Indian recipes like this one on my great curry recipes website.

The site is packed with Indian food and curry recipes that have been specially tested and written for the home chef.

I hope you enjoy reading and cooking the Indian food recipes at http://www.greatcurryrecipes.net

Dan M Toombs
The Curry Guy

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