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Goan Coconut Curry
  • Goan Coconut Curry
  • Goan Coconut Curry
Goan Coconut Curry

Goan Coconut Curry

The secret to this Goan coconut curry is the spice paste - made with toasted cashews or coconut, it packs a punch but the flavours mellow as it cooks making it spicy rather than hot.

It’s important to fry the paste well before adding the meat to bring out the complex flavours.
More Info

Book: How to Be a Curry Legend

Page number: 83

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 55 mins

Origin: India
Shopping List

  • 4 chicken legs or large thighs - skin removed if you prefer
  • 1 large onion - ½ thinly sliced, ½ roughly chopped
  • 3 cloves of garlic - roughly chopped
  • 1 red chilli - roughly chopped (seeds removed if you’d prefer less heat)
  • 1 tbsp tomato puree
  • 1 lemon
  • 30g cashew nuts or desiccated coconut 
  • 200ml full fat coconut milk
Blends Needed

HALDI BLEND: 4 tsp

JEERA BLEND: 0 tsp

METHI BLEND: 0 tsp

MIRCHI BLEND: 2 tsp
Goes Great With
Also Works a Treat With

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