Goan Style Chicken And Vegetable Curry Recipe

Name: Goan Style Chicken And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken breast, cut into bite sized pieces; 15-20 tiny yellow Dutch potatoes (or about 3/4 to 1 lb potatoes of your choice, cut into bite-sized piece); 3 large carrots, cut into bite sized pieces; 1/8 teaspoon cayenne pepper, plus more for dusting; 1/4 cup canola/grapeseed oil; 4 dried red chiles (I found mine in an Indian grocery, but I have also used dried arbol chiles); 1 medium red onion, finely chopped; 2 garlic cloves, peeled and minced; 2 teaspoons ground coriander; 1/2 teaspoon turmeric; 3 cups canned chopped tomatoes, with juice; 1/2 teaspoon curry powder; 1 1/2 cups coconut milk; chopped cilantro, for garnish

Servings: persons

1 pound boneless, skinless chicken breast, cut into bite sized pieces
15-20 tiny yellow Dutch potatoes (or about 3/4 to 1 lb potatoes of your choice, cut into bite-sized piece)
3 large carrots, cut into bite sized pieces
1/8 teaspoon cayenne pepper, plus more for dusting
1/4 cup canola/grapeseed oil
4 dried red chiles (I found mine in an Indian grocery, but I have also used dried arbol chiles)
1 medium red onion, finely chopped
2 garlic cloves, peeled and minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
3 cups canned chopped tomatoes, with juice
1/2 teaspoon curry powder
1 1/2 cups coconut milk
chopped cilantro, for garnish

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
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
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
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
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.

685

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound boneless, skinless chicken breast, cut into bite sized pieces, 15-20 tiny yellow Dutch potatoes (or about 3/4 to 1 lb potatoes of your choice, cut into bite-sized piece), 3 large carrots, cut into bite sized pieces, 1/8 teaspoon cayenne pepper, plus more for dusting, and more.

Yes, Goan Style Chicken And Vegetable Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goan Style Chicken And Vegetable Curry

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