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Goan coconut chicken curry
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Prep Time:
30 minutes
Cook Time:
115 minutes
Total Time:
145 minutes
Elevate your curry with a decadent homemade spice paste featuring toasted coconut.
Ingredients:
  • 73.60 gm grapeseed oil
  • 2 brown onions, finely chopped
  • 6 (about 1.1kg) skinless chicken thigh cutlets, excess fat trimmed
  • 6 (about 650g) chicken lovely legs
  • 375ml (1 1/2 cups) water
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 whole star anise (see note)
  • 3 tsp tamarind puree
  • 40.00 ml chopped fresh coriander
  • Steamed Basmati rice, to serve
  • 85g (1 cup) desiccated coconut
  • 20.00 ml coriander seeds
  • 1 1/2 tsp cumin seeds
  • 1 1/2 tsp fennel seeds
  • 1 tsp black peppercorns
  • 4 garlic cloves, finely chopped
  • 2 small fresh red chillies, finely chopped
  • 3/4 tsp ground turmeric
  • 60ml (1/4 cup) water
Instructions:
  • For the coconut paste, first, toast coconut in a heated skillet until golden, then transfer to a food processor. Next, toast coriander, cumin, fennel, and peppercorns until fragrant, then crush in a mortar. Combine the spices with garlic, chili, turmeric, and the coconut in the processor. Lastly, add water and oil, then process until you have a coarse paste.
  • In a saucepan over medium heat, sauté onion in oil until soft and golden, about 8 minutes. Stir in coconut paste until aromatic, about 2 minutes. Add chicken, stirring until coated, about 2 minutes. Mix in water, cloves, cinnamon, and star anise. Season and simmer covered for 10 minutes, stirring occasionally. Reduce heat to low, simmer partially covered and stir occasionally for 1 hour. Uncover and simmer for an additional 20 minutes until the sauce thickens and the chicken is tender. Enjoy!
  • Add the tangy tamarind and simmer for 5 minutes. Mix in the fragrant coriander. Enjoy with fluffy steamed rice.

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