Goan chicken curry
Shredded or desiccated coconut
Fresh red chilli
3 whole, dried variety
2 tsp, seeds
1 tsp, black variety
2 medium, thinly sliced
1 cup(s), (250ml)
Skinless chicken thigh
450 g, (Buy 500g) fat trimmed, halved
1 tbs, leaves to serve
- 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.
- 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.
- 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.
- Simmer sauce for 8 minutes or until thickened. Return chicken to pan and cook until heated through. Serve with fresh coriander.