Page 84 - MASALA Magazine Vol.15 Issue 5 | June - July 2024
P. 84
VIEW VIDEO:
TROPICAL GOAN CHICKEN CURRY WITH
INFUSED APPLE SAUCE, GARNISHED
INGREDIENTS
WITH AUSSIE SPROUTS
FOR THE MASALA BASE:
Prep time: 10 min Cooking time: 40 min Serving: 2
• 1 cup fresh coconut, grated
• 1 cup coconut milk
• 30ml oil
• 1 large onion, diced
• 5 medium-sized tomatoes, diced INSTRUCTIONS
• 1 large fresh red chilli, finely sliced FOR THE MASALA BASE:
• 40g garlic, finely chopped
• 1tsp mustard seeds 1. Add oil to a pan, then add the mustard seeds, bay leaves and dried red chilli.
• 3 bay leaves Allow it to crackle.
• 10 dried red chillies 2. Add the chopped garlic, and sauté until fragrant and golden.
• ½ pc medium-sized cinnamon stick 3. Add the grated coconut, and sauté until golden brown.
• 10g desi mirch powder 4. Add the diced onion, diced tomatoes, and spices and sauté until brown and glazed.
• 20g red chilli powder 5. Add the coconut milk.
• 4 curry leaf stems 6. Remove the cooked concoction and blend it in a blender until fine.
FOR THE CARAMELISED FOR THE APPLE SAUCE:
APPLE SAUCE:
1. In the same pan, add the chopped apple, brown sugar, and butter, and cook the
• ½ unpeeled red apple, cut into mixture until brown and glazed.
small pieces 2. Add a little water and allow it to simmer.
• 10g brown sugar 3. Add the apple mix to the blender as well.
• 30g butter FOR THE CURRY:
FOR THE CHICKEN AND 1. Add oil to the same pan, and grill the chicken until almost cooked.
MARINADE: 2. Add the finely-blended mixture in the blender to the grilled chicken.
3. Slowly add water in steps, and stir in the mixture.
• 150g chicken, diced into small pieces 4. Add the apple cider vinegar and lemon, and slow cook for 15 minutes on low heat.
• 2tsp lime 5. Garnish with freshly-sliced red chilli and Aussie sprouts, and serve with warm
• 2tsp apple cider vinegar basmati rice.
84 | MASALA MAGAZINE JUN-JUL 2024
