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A curry from Goa

Method

  • Heat some oil in a wok (or heavy-bottomed non-stick pan) and sauté the chicken until golden all over. Remove.
  • Add the garlic, onion, ginger and chilli to the wok, with a little fresh oil if needed, and sauté until softish, continually stirring.
  • Then add the curry paste and briefly stir fry to toast the spices.
  • Add the coconut cream with 1 cup stock, the tamarind puree, curry leaves and tomatoes. Stir well, return the chicken in one layer and gently cook for about 20 mins until the sauce is thick and fragrant, turning the chicken now and again and adding more stock if needed. Taste for seasoning.
  • Serve the curry on a bed of steamed rice with a sprinkling of coriander.

Ingredients

  • vegetable oil
  • 2 large chicken legs & 2 large thighs, skin on
  • 2 large garlic cloves, crushed
  • 1 large onion, finely chopped
  • 1 tspn grated fresh ginger
  • 1 small red chilli, finely chopped
  • 1 heaped tbsp Vindaloo curry paste
  • ¼ cup coconut cream
  • 1-2 cups chicken stock
  • 1 tbsp tamarind puree
  • 4 fresh curry leaves
  • 2 medium ripe, red tomatoes, cored & diced
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm