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Goan Chicken or Prawn Curry (1.5 syns)
This is dish is beautiful - sort of sweet and sharp at the same time. You can use prawns or chicken. Serve with rice and the accompanying salsa.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 200 g passata
- 1 onion
- 1 frozen cube garlic about 4 garlic cloves
- 1 frozen cub ginger about 2-3 tsp grated
- 1 tsp cayenne pepper can use half tsp chilli powder instead
- 1 tbsp paprika
- 0.5 tsp turmeric
- 2 tbsp coriander seeds or use just under 2 tbsp ground coriander
- 1 tbsp cumin seeds or use just under 1 tbsp ground cumin
- 100 ml reduced-fat coconut milk
- 1 level tbsp tamarind paste
- 1-2 tbsp sweetener like Splenda
- fresh coriander handful
- Sweetcorn tin optional
- 300 g sugar snap peas - cut into little pieces
- chicken or prawns 600g ish
- Lime wedges
FOR SALSA
- 2 to matoes finely chopped
- half a cucumber finely chopped
- half a red onion finely chopped
- juice of 1 lime
Method
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Mix passata, cayenne pepper, paprika, turmeric, garlic and ginger in a bowl. Add 200ml water. Mix it well.
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Grind the coriander and cumin (using pestle and mortar) and add to passata mix.
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Fry off chicken for 10 mins.
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Add the passata mixture to chicken allow to boil.
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Cover and reduce heat to simmer, cook for 15 mins.
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Stir in tamarind paste and coconut milk. Continue to simmer.
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Add sweetener to taste.
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Add a handful of fresh coriander (optional).
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Add sugar snap peas and sweetcorn and simmer for 2-3 mins more.
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Squeeze lime juice over the curry and serve with boiled rice and the salsa.
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If you want to use prawns, add them after step 6 and don't cook them for too long otherwise they become rubbery.
Recipe Notes
Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.