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  • Recipes
  • Goan Chicken Curry with a Mango Rice
Goan Chicken Curry with a Mango Rice

Goan Chicken Curry with a Mango Rice

By The Smart School of Cookery
This curry only takes 20 minutes, start to finish - don't believe the story that the longer the curry takes the better the flavour"; the opposite is true.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 350 ml of coconut milk
  • 1 tsp of garlic paste
  • 1 tsp of grated ginger
  • 1 tsp of ground chilli
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 2 onions, chopped, 1 for the curry, 1 for the rice
  • 3 tsp of tamarind paste
  • 4 chicken thighs, skinned and chopped into bite sized pieces
  • 2 limes, juiced
  • 2 cups of basmati rice
  • 1 mango, diced
  • 1 dusting of icing sugar

Method

5 steps

  1. Step 1

    Sweat the onion in a casserole pot, or saucepan with metal handle and lid without rubber, add rice to warm then add 3 cups of boiling water but don't sitr. Season, place lid on top and cook in the oven at 200C for 15-20 minutes or until all the water has gone.

  2. Step 2

    Place the diced mango on baking tray and dust with icing sugar and cook in the oven for 20 minutes. Stir the mango into the rice on service.

  3. Step 3

    While the rice is cooking make a paste with the garlic, ginger 50ml of the coconut milk, ground chilli, cumin and coriander.

  4. Step 4

    Then sweat the onion, add the paste made in step 1 and slowly add the remaining 300ml coconut milk and the tamarind paste to taste.

  5. Step 5

    Sear the chicken separately then add to the curry, taste to adjust and serve.