Goan chicken curry

We all like chicken curry or anything made by chicken. So chicken related recipes are most popular to all.  This Indian style dish is spicy  and relatively low-fat. Marinate the chicken slowly for more flavor.

Ingredients

      4 or 5 large skinless chicken breasts, cut into chunks

      3 tbsp vegetable oil

      2 small onion or 1 large onion sliced

      1 tsp brown or yellow mustard seeds

      3or 4 garlic cloves, finely sliced

      1x400ml can coconut milk

      Salt

 For the marinate

       1 tbsp lemon juice

       1 tsp ground cumin

       1 tsp paprika

       1 tsp cayenne pepper

       ½ tsp ground turmeric

       1½ tbsp ground coriander

       ½ tsp salt

       75ml/2¾fl oz water

How to Prepare

1.      Mix all the marinade ingredients for a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.

2.      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.