Goan Style Chicken And Vegetable Curry

1. 1

   Place cut chicken in a small bowl and add 1/2 teaspoon kosher salt, 1/8 teaspoon black pepper and 1/8 teaspoon cayenne. Mix well and set in the refrigerator until later.

2. 2

   Place a pot of water on the stove to boil over medium-high heat. One vegetable at a time, parboil or steam the vegetables until just tender. You want to make sure the vegetables are cooked through, but not mushy. You can use the same pot for all the vegetables: as the potatoes finish cooking, use a slotted spoon to remove the potatoes to a separate bowl. Repeat for the carrots and then the green beans.

3. 3

   In an enameled cast iron pot or similar vessel over medium heat, combine oil and chilies and stir 1 to 2 minutes. Add 1/4 teaspoon black pepper and cook for 1 minute longer. Add ginger, onion, 1 tablespoon plus 1 teaspoon kosher salt and saute until onion is soft and translucent, 5 to 8 minutes. Add garlic, ground coriander and turmeric and saute until fragrant, about 1 minute.

4. 4

   Reduce heat to medium-low and add tomatoes. Stir, scraping sides and bottom of pot, for 1 minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.

5. 5

   Stir in curry powder and cook for 1 minute. Add coconut milk, bring to a boil, and add chicken. Simmer steadily until chicken is cooked through completely. Add all vegetables. Garnish with cilantro.

* Per serving · 4 servings · Values may vary.