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Goan Curry Night

Authentic Goan food is one of the reasons tourists flock to this glorious coastal state in the west of India. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left a lasting influence on Goan cooking - an exotic mix of truly tasty and spicy cuisine! Here we've got a hot and tangy chicken curry using spices that are toasted for extra depth of flavour, which work beautifully with the rich coconut sauce. The curry is served here with a mustard seed and mint flavoured pea pilau rice and a cucumber and tomato salad. There are also homemade poppadoms and two condiments to go with the meal - a fresh coconut chutney and a quick-to-make, tangy lime pickle.

45 mins

1 hr 40 mins

3/5

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£8.67

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Authentic Goan food is one of the reasons tourists flock to this glorious coastal state in the west of India. The long period of Portuguese rule, besides that of the Muslim and Hindu kingdoms, has left a lasting influence on Goan cooking - an exotic mix of truly tasty and spicy cuisine! Here we've got a hot and tangy chicken curry using spices that are toasted for extra depth of flavour, which work beautifully with the rich coconut sauce. The curry is served here with a mustard seed and mint flavoured pea pilau rice and a cucumber and tomato salad. There are also homemade poppadoms and two condiments to go with the meal - a fresh coconut chutney and a quick-to-make, tangy lime pickle.

Read all about our Spice Travels here!

Recipe

45 mins

1 hr 40 mins

3/5

Serves

4

Effort

High Effort

Main Ingredient

Chicken

Main Ingredient

Fish/Seafood

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Hot

Meal Taste

Tangy

Origin

Popular Style

Indian

Country

India

Rice Spices: brown MUSTARD, mint, cumin
Coconut Chutney Spices: green bell pepper, coriander leaf, curry leaf
Curry Whole Spices: cinnamon, kokum, long chilli
Poppadom Spices: black pepper, cumin, chilli, asafoetida, ajowan, fenugreek
Pickle Seeds: brown MUSTARD, cumin, fennel, nigella, chilli
Pickle Ground Spices: yellow MUSTARD, turmeric, paprika, fenugreek, habanero chilli
Goan Masala: coriander, fennel, yellow MUSTARD, cumin, black pepper, fenugreek, Kashmiri chilli, turmeric, paprika

May contain CELERY and SESAME. Allergens are listed in CAPITALS
  • 500g diced chicken (thighs are best) or whole prawns
  • 1 onion
  • 6 cloves of garlic
  • Fresh ginger
  • 3 green chillies
  • 4 tomatoes
  • ½ cucumber
  • 3 limes
  • 150g peas (fresh or frozen)
  • 400ml full fat coconut milk
  • 30g desiccated coconut
  • 2 ½ tsp sugar
  • 300g basmati or standard long grain rice
  • 100g gram (chickpea) flour or use extra plain flour
  • 100g plain flour (plus extra for rolling) or gluten-free alternative
  • Oil for frying (sunflower or vegetable oil is best)

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