Goan Chicken Curry

(serves 4)

• 4 chicken breasts, cut into chunks
• 3 tbsp veg oil
• 1 tsp mustard seeds
• 1 large onion
• 3 garlic cloves, finely sliced
• 400ml coconut milk
• salt

For marinade:

• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1 1/2 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 1 tbsp lemon juice
• 1/2 tsp salt
• 75ml water

Mix the marinade ingredients and marinade the chicken pieces for 30-60 mins.

Heat oil in deep frying pan/wok and add mustard seeds. When they start to pop add onions and garlic and fry until golden brown. Add chicken and marinade. Fry over gentle heat for around 8 mins and then add the coconut milk. Increase heat slightly, bring to simmer and keep it there for 10-12 mins until sauce has thickened slightly. Season. Serve with naan bread and rice.