It’s Friday night, and you’re beat. It’s been a tough week, and your soul needs some nourishment. All I want is my feet up, a cold beer in my hand and something tasty in my belly, and I don’t want to spend all evening fussing in the kitchen over it! Then read on, for what’s quickly becoming my go-to curry …
This is a simple Goan style chicken curry. I find that making it with Spanish sweet paprika gives a good balance of flavour, being spicy but not too hot. You may have to make this curry a few times, tweaking the quantities of spice so you get the flavour just the way you like.
- 4 large skinless chicken breasts, cut into chunks,
- 3 tbsp vegetable oil,
- 1 tsp yellow or brown mustard seeds,
- 1 large onion, sliced,
- 3 garlic cloves, finely sliced,
- 1x400ml can coconut milk,
- salt, to taste.
For the marinade:
- 1 tsp paprika,
- 1/2 tsp ground turmeric,
- 1.5 tbsp ground coriander,
- 1 tsp ground cumin,
- 1 tsp cayenne pepper,
- 1 tbsp lemon juice,
- 1/2 tsp salt,
- 75ml water
- Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate in the fridge for around 30 minutes to 1 hour, but if you’re in a hurry a few minutes will do.
- Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they’re golden brown before adding the chicken and any extra paste from the marinade.
- Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.