This week's recipe is taken from the American Academy Junior School International Cook Book and was kindly supplied by Rosie Eleftheriou from Cyprus Virgin Coconut Oil (Tel: 99206722)
Goan Chicken Curry
Ingredients:
4 large chicken breasts, cut into chunks
3 tbsp virgin coconut oil
1 tsp yellow or brown mustard seeds
1 large onion, sliced
3 cloves garlic, finely sliced
400ml tin coconut milk
Salt
marinade:
1 tsp paprika
1/2 tsp ground turmeric
1 1/2 tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
1/2 tsp salt
75ml water
Mix together all the marinade ingredients to give you a loose, smooth paste.
Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry, a few minutes will do.
Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic.
Cook until they're golden brown before adding the chicken and any extra paste from the marinade.
Fry over a gentle heat for about 8 minutes before adding the coconut milk.
Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly.
Then season with salt to taste.
Serve with rice or naan bread.
Allow 1 - 1 1/2 hours to prepare and cook
servings: 4-6
Please do not hesitate to contact me if you would like a copy of our wonderful Cook Book priced at only 10euro!!! All proceeds from the sale of the book will go directly to the school :)
Get Cooking
4 large chicken breasts, cut into chunks
3 tbsp virgin coconut oil
1 tsp yellow or brown mustard seeds
1 large onion, sliced
3 cloves garlic, finely sliced
400ml tin coconut milk
Salt
marinade:
1 tsp paprika
1/2 tsp ground turmeric
1 1/2 tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
1/2 tsp salt
75ml water
Mix together all the marinade ingredients to give you a loose, smooth paste.
Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry, a few minutes will do.
Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic.
Cook until they're golden brown before adding the chicken and any extra paste from the marinade.
Fry over a gentle heat for about 8 minutes before adding the coconut milk.
Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly.
Then season with salt to taste.
Serve with rice or naan bread.
Allow 1 - 1 1/2 hours to prepare and cook
servings: 4-6
Please do not hesitate to contact me if you would like a copy of our wonderful Cook Book priced at only 10euro!!! All proceeds from the sale of the book will go directly to the school :)
Get Cooking
Enjoy!!
Marilyn x
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