Goan chicken curry

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.

  1. 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.)
  2. 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.
  3. Add sugar, then check seasoning. (Lemon juice is oddly salty, so see how much salt you need to add.)
  4. 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.
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