Fiery Goan Chicken Curry with Chilli and Pickles
Fiery Goan Chicken Curry with Chilli and Pickles
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- 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)
- 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.
- 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)
- 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.
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Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
