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.