Nisha Katona's goan coconut curry
If you’re looking to transport yourself to a Goan beach paradise, then Nisha has just the recipe! Straight from the shores of southern India, her coconut chicken curry is packed full of flavour.
Goan Coconut Curry
Serves 4
Ingredients
50ml vegetable oil
1 ½ tsp black mustard seeds
2 large onions- roughly chopped
2 cubes frozen ginger or 3cm pieces, finely chopped or grated
2 cubes frozen garlic or 2 cloves garlic, crushed
5 curry leaves
800g (approx 8 chicken thighs) skinless and boneless chicken thighs
100g creamed coconut, grated
1 tbsp of desiccated coconut
200ml coconut milk
100ml water
2 fat green chillies, roughly chopped
1 tsp turmeric
¼ tsp chilli powder
2 tbsp garam masala
1 ½ tbsp ground coriander
2 tsp salt
1 tsp sugar
200g crème fraiche
2 tbsp of toasted flaked coconut
Fresh coriander roughly chopped, to garnish
Method
1. Heat the oil in a heavy based pan over a medium to high heat. Once hot, add the mustard seeds and fry until they fizz and pop and turn slightly grey in colour.
2. Next add the curry leaves, onions, cook until golden in colour but not burnt.
3. Add the ginger, garlic. Cook for a further 2 minutes or until it is all golden brown.
4. Lower the heat of the onion mix and add the creamed coconut, coconut milk and water and stir. Next add the spices, the salt and sugar. Stir well and bring to a simmer.
5. Increase the heat on the sauce and drop the chunks of meat in. Cook for 15 minutes or until cooked through on a medium heat with the lid on. Add the crème fraiche and stir.
6. Just before serving, throw in a handful of roughly chopped fresh coriander and the toasted coconut shavings.