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The ingredients needed to cook Goan_coconut_chicken curry:
- You need π500 gm mixed chicken pieces
- Get π1 tbsp poppy seeds;
- Provide π2 tbsp cumin seeds;
- Use π2 tbsp coriander seeds;
- Get π2 dried red chillies;
- Get π1 tbsp garlic paste;
- Use π1 tsp ginger paste;
- Take π2 onions, paste
- Get π1 cup fresh grated coconut;
- You need π2 tomatoes, chopped;
- You need π1 tsp garam masala;
- You need πΒ½ tsp turmeric powder;
- Use π1 cup coconut milk;
- Get π1Β½ cup water;
- Get πsalt per taste;
- Provide π1 sprig fresh curry leaves;
- Use πoil
Instructions to make Goan_coconut_chicken curry:
- In a frying pan dry roast poppy seeds, cumin seeds, coriander seeds, and red chillies. Enjoy the smell! Stir πand toss them around for 1-2 minutes, on medium heat.
- πOnce done, grind them together with garlic, ginger and fresh grated coconut, into a fine paste. If necessary, add some water. Keep the paste aside.
- πHeat oil into a pan, add onions pesr - and curry leaves and stir fry until onions turn golden-brown in colour.
- πAdd tomatoes and cook until they become mushy and oil starts to separate.
- πBring the chicken pieces into the pan and stir fry on medium heat for about 10 minutes.
- πAdd the ground paste, water, garam masala, turmeric powder and salt per taste. Mix well, cover the pan and let it cook for about 20 minutes.
- πAdd the coconut milk and simmer for 10 minutes.
- Serve hot with rice or flatbread.or naan
Stir in the coconut and cook until toasted and brown, stirring continuously to prevent it from scorching. Put this mixture into a blender and add enough water to just cover it. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Goan curry with juicy succulent Prawn in creamy coconut gravy is really delicious and flavourful. We love coconut based gravy a lot.
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