Photo of Goan chicken curry by WW

Goan chicken curry

7
7
7
SmartPoints® value per serving
Total Time
1 hr 10 min
Prep
15 min
Cook
55 min
Serves
4
Difficulty
Moderate

Ingredients

shredded or desiccated coconut

30 g

fresh red chilli

3 whole, dried variety

cloves

2 individual

star anise

1 individual

ground coriander

2 tsp, seeds

poppy seeds

2 tsp

ground cumin

2 tsp

fennel seeds

2 tsp

peppercorn

1 tsp, black variety

ground turmeric

½ tsp

ground cinnamon

¼ tsp

garlic

4 clove(s)

red onion

2 medium, thinly sliced

olive oil

2 tsp

chicken stock

1 cup(s), (250ml)

skinless chicken thigh

450 g, (Buy 500g) fat trimmed, halved

fresh coriander

1 tbs, leaves to serve

Instructions

  1. Cook coconut in a medium non-stick frying pan over medium heat, stirring, for 5 minutes or until golden. Set aside. Reduce heat to low. Cook chillies, cloves, star anise, coriander seeds, poppy seeds, cumin, fennel, peppercorns, turmeric and cinnamon, stirring, for 2 minutes or until fragrant. Place coconut and spice mixture in a mortar and pestle and grind until very fine.
  2. Place garlic and half the onion in a food processor and process to form a paste. Heat oil in a large saucepan over medium-high heat. Cook remaining onion, stirring, for 5 minutes or until lightly browned. Add coconut mixture and onion paste and cook, stirring, for 1 minute or until fragrant.
  3. Add stock and chicken and bring to the boil. Reduce heat and simmer, covered, turning chicken once, for 30 minutes or until chicken is cooked through. Transfer chicken to a plate.
  4. Simmer sauce for 8 minutes or until thickened. Return chicken to pan and cook until heated through. Serve with fresh coriander.

Notes

SERVING SUGGESTION: Steamed broccolini, baby carrots and basmati rice. TIP: Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat in the microwave.

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