Goan Coconut Chicken and Peas

Serves 4

  • 2 tablespoons vegetable oil
  • 1 ½ lbs boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
  • 1 container Maya Kaimal Goan Coconut
  • ½ cup frozen peas
  • ¼ cup cilantro leaves (optional)
  • Heat vegetable oil in a medium-sized covered skillet or Dutch oven, over medium-high. Add the cubed chicken and brown lightly on all sides.
  • Add Maya Kaimal Goan Coconut sauce. Cover and simmer for 15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
  • Stir in peas and cook for another two minutes or until cooked through.
  • Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.



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