Goan Chicken and Potato Coconut Curry
Mixed chicken meat and potatoes simmered in a creamy coconut sauce, infused with aromatic spices.
Ingredients
- 500 g mixed chicken meat
- 2 onions medium size
- 4 cloves garlic
- 1 fresh green chilli
- 1 tsp ginger
- 1 large potato
- 2 tbsp coconut flour desiccated coconut
- 150 ml coconut milk
- 1 tbsp tomato paste
- 2 tbsp vinegar coconut or white vine vinegar
- a few tbsp coconut or vegetable oil for frying
- 1/2 - 1 tsp salt
SPICES
- 1 tsp cinnamon
- 1-2 cloves
- 1 tsp chilli powder
- 1/2 tsp cumin
- 1 tsp turmeric
- 4-5 curry leaves
- 1 tsp black pepper freshly grounded
- 1 tsp coriander powder
- 2 tbsp coriander leaves
Instructions
- Spices: In a heated pan, dry-fry half the chopped onion, coconut bits, cumin, ground coriander, cinnamon, and cloves for 2 minutes until the onion gets golden. Remove from heat.
- Sauce Base: In a blender, combine the fried onion, coconut, spices, turmeric, and garlic. Add a few tablespoons of water and blend until smooth. Set aside.
- In a large deep pan, heat oil and fry the remaining chopped onion until golden. Add finely chopped ginger and fry for another 30 seconds. Stir in the blended mixture and fry for 2–3 minutes. Add tomato paste and chilli powder, continuing to fry for another 2 minutes.
- Chicken and Potatoes: Cut the chicken into smaller pieces. Peel and chop the potato into smaller chunks. Add chicken to the pan and fry on high heat for 2 minutes. Add potato, enough water and coconut milk to cover the chicken and potato, and season with salt and pepper. Cover and simmer on medium heat for 40 minutes.
- In the last 10 minutes, add finely chopped green chilli, curry leaves, and vinegar. Cook uncovered. Once done, remove from heat, stir in the remaining coriander leaves and mix well.
Notes
The total calories for this dish: 2,055. This value may vary based on the specific products used. The dish serves 3 to 4 people, depending on portion sizes. If serving 4, the total calories per portion would be approximately 514.