2 chicken breasts, cut into chunks
1 large onion, sliced
3 cloves garlic, mashed to a paste with salt
1 tsp granulated sugar
75g creamed coconut, chopped
350ml hot water
Marinade:
1 tbsp coriander seeds
1 tsp cumin seeds
1 dried red chilli, chopped
1 tbsp yellow mustard seeds
1 tsp turmeric powder
(Toast all the above for 1 minute in microwave, or a couple of minutes in a dry pan. Grind and sieve)
Juice of 1 lemon.
- Mix the spices and lemon juice into a paste, add the chicken and marinade for an hour or so (as long as you’ve got. Overnight not out of the question.)
- Fry the onion and garlic until soft, add the marinated chicken plus any leftover marinade, cook for 5 minutes. Add the boiling water and chopped creamed coconut. Stir until coconut melted into a sauce, cover and simmer gently for 10 minutes.
- Add sugar, then check seasoning. (Lemon juice is oddly salty, so see how much salt you need to add.)
- Serve with rice and parathas, plus any side dishes you fancy. Beetroot curry goes very well, because the deep red colour looks great against the yellow Goan chicken.
