Goan Spiced Chicken Curry

Ingredients 

6 black peppercorns

3 cloves

2 tsp fennel seeds

4 dried red chillies

2 cinnamon sticks

2 tsp salt

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

4 tbsp vegetable oil

1 onion – finely chopped

3 garlic cloves – crushed

600g skinless, boneless chicken cut in bite size pieces

400ml coconut milk

200m cold water

Method 

Place a large, non-stick frying pan over medium heat and add the peppercorn, cloves, fennel seeds, chillies and the cinnamon stick.  Dry fry for 1 - 2 minutes, then remove and allow to cool.

Place cooled spices in a spice grinder with salt, turmeric, cumin and ground coriander.  Process until fairly fine powder.

Heat the oil in a large saucepan, add onion & garlic and cook over a medium heat for 2 – 3 minutes.  Increase heat to high, add chicken pieces and fry for 5 – 6 minutes or until sealed.

Add the spice mix and fry for 2 minutes, add the coconut milk and water.  Bring to the boil then reduce the heat to low-medium and simmer gently for 15 – 20 minute or until chicken is cooked through. 

Tip:  You can make the spice mixture ahead of time and store in an airtight container for up to 2 weeks.

Serve with steamed rice or naan bread.