Review of the Goan Chicken Curry Recipe
Hi, Ray here again.
Another weekend ahs arrived and once again it is time to make one of those yummy curries from the range of Curry Focus curries.
I picked make the Goan Chicken Curry because it looked such a simple curry to make.
And, believe me, this is a really simple recipe that takes a surprisingly short time to follow. The cooking process was really split into three parts – preparing the coconut mixture, making the onion and coconut paste and, the last phase, actually cooking the curry. I made sure that I had plenty of time to make the curry seeing that the onion and curry mixture had to cool before it was made into a paste.
I followed the cooking method to make the coconut and onion mixture and then let it cool down until making it into a paste.
I did this cooking and preparation well before the dinner guests were scheduled to arrive so that only the last simple steps needed to be carried out when they arrived.
So as soon as the guests arrived, I started cooking the chicken thighs and handed the guests a beer to keep them busy until the food arrived.
Before too long, the final cooking phase was underway and the rice went into the microwave 15 minutes before it was needed.
The curry and rice were ready together and I served the Goan Chicken Curry to the dinner guests with a generous garnish of cilantro (I love cilantro).
This is a delicious curry and is a real treat for you if you like coconut. This is a very simple meal that is attractive to look at as well as being good to eat. The curry is a bit mild for my own tastes but the other diners raved about it (two out of the three diners prefer eating mild curries).
In summary, the Goan Chicken Curry scored 7 out of 10 for taste and received a spice/heat rating of “mild”.
This is a really easy csurry to make and will definitely be one that I make again.
