Fiery Goan Chicken Curry with Chilli and Pickles

This store requires javascript to be enabled for some features to work correctly.

Recherche

Panier

Fiery Goan Chicken Curry with Chilli and Pickles

SERVES 2-3

10 MINS PREP

COOKS IN 20 MINS

Welcome a piece of India to your dinner table. This hearty curry is greatly inspired by the Goa region. Therefore, naturally, it has a kick of chilli that has been tempered by vinegar so you can really taste the piquancy of the chilli. While the curry is fiery, it’s so well balanced that the layers of flavour from the other ingredients still shine through, making it a true treat for the senses.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Ingrédients

1 pack of The Spice Tailor Fiery Goan Curry
1 tsp. vegetable oil
250g chicken thighs, bone in skinned

To garnish -

3 green chillies, sliced.
1 tbsp. coriander finely chopped.

Lime Pickled Onions -

1/2 red onion thinly sliced.
1 lime, juiced.
¼ tsp. fenugreek seeds (optional)
¼ tsp. nigella seeds (optional)

Méthode

First, prepare your pickled onions. Place red onion, lime juice, fenugreek seeds and nigella seeds (if using) into a bowl and season with a small pinch of salt. Mix well, then set to one side until the pickle is bright pink.
To prepare the curry, place the chicken thighs in a bowl with half of the base sauce from the small pouch. Mix well and leave to marinate for as long as you can. 15 minutes is fine, but overnight in the fridge is best.
Heat your grill to high and place the marinated chicken thighs on a foil-lined tray. Cook for 10-15 minutes until cooked through and a little charred.
Place a pan over a medium high heat. Add 1 tsp. of vegetable oil and the whole spices from the spice pouch. Fry for around 30 seconds until aromatic, before adding the rest of the small sauce pouch and cooking for another minute or so while stirring.
Stir in the contents of the large sauce pouch, along with 2 tbsp. of water. Simmer for a few minutes, before nestling the chicken thighs into the pan and cooking for a minute more, making sure the chicken is hot throughout and cooked through.
Top with pickled onions, sliced chillies and finely chopped coriander. Serve with parathas, naan or rice.

Ingrédients

1 pack of The Spice Tailor Fiery Goan Curry
1 tsp. vegetable oil
250g chicken thighs, bone in skinned

To garnish -

3 green chillies, sliced.
1 tbsp. coriander finely chopped.

Lime Pickled Onions -

1/2 red onion thinly sliced.
1 lime, juiced.
¼ tsp. fenugreek seeds (optional)
¼ tsp. nigella seeds (optional)

Méthode

First, prepare your pickled onions. Place red onion, lime juice, fenugreek seeds and nigella seeds (if using) into a bowl and season with a small pinch of salt. Mix well, then set to one side until the pickle is bright pink.
To prepare the curry, place the chicken thighs in a bowl with half of the base sauce from the small pouch. Mix well and leave to marinate for as long as you can. 15 minutes is fine, but overnight in the fridge is best.
Heat your grill to high and place the marinated chicken thighs on a foil-lined tray. Cook for 10-15 minutes until cooked through and a little charred.
Place a pan over a medium high heat. Add 1 tsp. of vegetable oil and the whole spices from the spice pouch. Fry for around 30 seconds until aromatic, before adding the rest of the small sauce pouch and cooking for another minute or so while stirring.
Stir in the contents of the large sauce pouch, along with 2 tbsp. of water. Simmer for a few minutes, before nestling the chicken thighs into the pan and cooking for a minute more, making sure the chicken is hot throughout and cooked through.
Top with pickled onions, sliced chillies and finely chopped coriander. Serve with parathas, naan or rice.

Gardez cette recette

ENVOYEZ-MOI PAR E-MAIL UNE COPIE IMPRIMÉE

Fabriqué avec notre délicieux

Cari De Goa Trés Piquant

Dans ce curry d'une intensité particulière, la chaleur des piments a été tempérée avec soin pour créer un équilibre parfait entre chaleur et saveur. Parfait avec du porc, du poulet, de l'agneau, des œufs ou des légumes charnus.

Recommandation d’Anjum