Goan Chicken Curry with Chunky Tomatoes
This chicken curry has the fragrance of coconut with the rich tanginess of tomato. The sauce has a gentle heat to it, but add sliced jalapeno for some extra fun! Enjoy it with fluffy steamed rice and an ice cold beer.
2 tablespoons vegetable oil
1 medium red onion, halved and sliced ¼-inch thick lengthwise
3 plum tomatoes, quartered, lengthwise
1 serrano or jalapeño chili, cut into thin rings (optional)
1 lb boneless, skinless chicken, cut into 1-inch cubes
1 jar Maya Kaimal Goan Coconut
In a wide sauté pan, heat the vegetable oil over medium-high heat. Add the sliced onions and sauté for 3-5 minutes until nicely browned. Add the chicken and brown lightly on all sides. Add the tomatoes and chili slices and sauté for 1 to 2 minutes to start to break down the tomatoes.
Add Goan Coconut, cook gently over low heat until the chicken is cooked through, 8 to 10 minutes, stirring occasionally. Serve with basmati rice.