Goan Chicken Curry with Chunky Tomatoes

Serves 4

  • 2 tablespoons vegetable oil
  • 1 medium red onion, halved and sliced ¼-inch thick lengthwise
  • 3 small tomatoes, quartered, lengthwise
  • 1 Serrano or jalapeño chili, cut into thin rings (optional)
  • 1 lb boneless, skinless chicken meat, cut into 1-inch cubes
  • 1 container Maya Kaimal Goan Coconut
  • In a wide sauté pan, heat the vegetable oil over medium-high heat. Add the sliced onions and sauté for 2 minutes. Add the chicken and brown lightly on all sides. Add the tomatoes and chili slices and sauté another minute.
  • Add the Maya Kaimal Goan Coconut simmer sauce, cook gently over low heat until the chicken is cooked through, about 5 minutes, stirring occasionally.
  • Serve with basmati rice, if you like.



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