Goan chicken curry
Author and recipe writer, Nik Sharma shares his maternal grandmother's chicken curry recipe, which combines the comforting, creamy texture of coconut milk with the tangy sweetness of chopped tomatoes. Ready in three easy steps, even beginner cooks can have a go at making this delicious curry and so many can enjoy it, as it's dairy- and gluten-free. Great for weekend food or easy entertaining.
- Heat the oil or ghee in a lidded flameproof casserole dish or large pan over a medium heat. Add the onions with a pinch of salt, then sauté for 30 mins or until the onions turn toffee brown.
- Add the spices and cook for 1 min more. Add the chicken, tomatoes, coconut milk and 1 tsp fine salt. Cover, reduce the heat and simmer for 45 mins–1 hr, stirring occasionally, until the chicken is cooked through.
- Scatter with the coriander and serve with rice, if you like. Leftovers will keep in the fridge for up to 4 days.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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