Goan Chicken Curry with a Mango Rice
By The Smart School of Cookery
Published on 20 April 2022
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.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 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
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.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.Step 3
While the rice is cooking make a paste with the garlic, ginger 50ml of the coconut milk, ground chilli, cumin and coriander.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.Step 5
Sear the chicken separately then add to the curry, taste to adjust and serve.