GOAN COCONUT CHICKEN CURRY WITH BROWN RICE BY NATALIE LUBBOCK

subheading: Ingredients:

4 chicken breasts cut into chunks

1tbsp poppy seeds

1tbsp cumin seeds

1tbsp coriander seeds

2 red chilies

2 cloves of garlic

2cm of ginger

2 onions

2 large tomatoes

1tsp Garam masala

1tsp turmeric

1 tin of reduced fat coconut milk

1tbsp of medium curry powder

Spray oil (low fat)

subheading: Method:

Dry Roast poppy, cumin, coriander seeds and chilies in a frying pan for about 2 mins

Grind them together with the garlic and ginger

Add a little water to make a paste.

Spray oil in the pan and add the onions and curry powder fry until goldenish.

Add the tomatoes cut into quarters and cook until they soften

Then add the chicken and cook for a few mins.

Add the garam masala, turmeric and a spot water and cook stirring for 5mins.

Then add the coconut milk and simmer until reduced.

Hope you enjoy as much as I did

It serves 4

Now for the Mushroom rice....

⅔ pack of mushrooms chopped

Fried in 1tbsp of sesame oil for about 3mins

I add 1 cup of rice per person and then flash fry mixing with the onions for about 2mins.

Add 1 cup of water per cup of rice and 1 extra.

Add 1 vegetable oxo cube crumbled and stir.

Cover and simmer towards the end of cooking time remove the lid for the last 2 mins or so stirring to get rid of any remaining water.

Then serve with the curry

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