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Sunday, May 9, 2010

Goan Coconut Curry Chicken & Cauliflower Keema

We bought  a new cookbook. Kris Dhillon's -The New Curry Secret.  Do not attempt these recipes if you are a novice cook or if you are in a hurry.  From scratch, these two dishes will take nearly 4 hours of cooking/prep time.  Is it worth it?  Oh yes.  This is fine dining Indian style.  I highly recommend the dishes.  Highly.

Be sure to read recipes through. Start by making the curry sauce, then the cauliflower (and brown basmati rice) and then cooking the chicken* and then making the Goan chicken dish itself.  This is much easier to do with two chefs. 

The first thing you will need to make is the curry sauce.  This curry sauce can be stored in the fridge for 4 days or in the freezer for a month.  This recipe will make enough for around 4 main curry dishes.

Curry Sauce-
prep & cook time- 1 hour

4 Tbsp Olive Oil
1 kg onions, sliced
1 tsp. salt
50g fresh ginger, coarsely chopped
50g garlic, coarsely chopped
1.5 L water
1 225 g can tomatoes
1 tsp. tomato paste
1 tsp. tumeric
1 tsp. paprika


1. Heat 3 Tbsp oil in a large saucepan with a tight fitting lid, add sliced onions.  Stir on high heat for 1 minute, turn down heat to med/high.  Continue to cook onions, stirring frequently for 10 minutes, until onion is transparent and beginning to brown at edges.

2.  Add salt, stir well, turn down heat to lowest setting, cover pan and continue to cook onions for 20 minutes, stir occasionally. 

3. Add ginger & garlic to onions. Turn heat up to med. and cook for 1-2 minutes until aromatic.

4. Add water, bring to boil on high, turn heat down  and simmer partially covered for 20-25 minutes. Remove from heat and cool.

5.  Once cool, ladle half of onion mixture into a blender and blend until very smooth.  Pour blended onion mixture into a clean bowl and repeat with second batch.

6. Wash/dry your saucepan, [reserve 4  Tbsp of curry onion sauce at this point for cooking meat.]*° 

7. Place the canned tomato contents in clean blender and blend until smooth.

8.  In your cleaned saucepan, add 1 Tbsp oil and heat on med.  Add the tomato paste, tumeric & paprika & cook for 30 seconds.  Add blended tomatoes, bring to boil, turn down the heat and gently simmer for 10 minutes, add the blended onion mixture and bring to a boil.  Simmer for 20-25 minutes, using spoon to skim off froth from time to time.

Goan Coconut Curry Chicken-
prep & cook time- 25 minutes

Spice Mix-
1/2 tsp. fennel seeds
1/2 tsp. fenugreek seeds
1/2 tsp. black peppercorns
1 tsp. coriander seeds
1 tsp. cumin seeds
4 green cardamons
4 cloves
1- 1 inch piece of cinnamon

Remaining Ingredients:
3 Tbsp olive oil
1/2 tsp. tumeric
325 ml curry sauce (that you have made earlier -see above)
1 tsp. salt
1 tsp. chili powder
1 tsp. paprika
300 ml coconut cream
450 g precooked chicken fillets (recipe to follow this list)*
2 tsp. tamarind paste dissolved in 2 Tbsp warm water

*[Precooked Chicken fillets recipe-]
prep. & cooking time 25 min.
3 large chicken breasts with skin and bone removed
5 Tbsp olive oil
1 tsp. tumeric
4 Tbsp reserved curry onion sauce *°
 Remove fat and sinew, rinse and pat dry chicken fillets. Cut each fillet into 8 equal size pieces about 1 inch  wide.  Place the oil, tumeric and curry onion sauce*° into a large saucepan and mix well.  cook on med. heat, stirring continuously, until sauce starts to darken about 4-5 minutes.
 Add chicken and stir until all pieces are coated with sauce, turn heat down, cover and cook for 15-20 minutes, until chicken is tender, stirring frequently.  Remove chicken pieces with a slotted spoon and set aside.

Goan Coconut Curry Chicken Directions:

1. Grind all the spices for the spice mix with a mortar and pestle (or electric grinder)

2. In a large, heavy frying fan, heat oil on med. & add spice mix.  Fry for 1 minutes until aromatic.

3. Stir in tumeric, curry sauce, salt, chili powder & paprika. Bring to a boil, cook on high for 3 minutes until thickened slightly.  Turn down heat.

4. Add coconut cream & bring slowly to a simmer.  Add the chicken to the sauce & stir well.  Simmer for 5 minutes.  Stir in tamarind & serve.

Cauliflower Keema

1 small cauliflower
3 Tbsp olive oil
1/2 tsp. fennel seeds
1 ripe tomato, chopped
1 tsp. salt
1/2 tsp. tumeric
1 green chili, finely sliced
350 ml curry sauce
150 g frozen peas
1/2 tsp. garam masala
1 Tbsp chopped cilantro

Directions for Cauliflower Keema-

1. Break cauliflower into florets, rinse and drain well. process in food processor on slow chop until coarsely minced.

2.  Heat oil in heavy based saucepan, add fennel seeds, tomato, salt & tumeric.  Cook on med. heat for 2 min. stir in green chili.  Cook 1 min., add cauliflower.  Stir for 3-4 min. on med. heat and add curry sauce.

3.  Bring to boil, lower heat and simmer for for 15 minutes, stirring occasionally, until liquid has almost evaporated and cauliflower is tender.

4. Stir in peas, cook for 5 min., stirring often.

5. Serve garnished with cilantro.

We served our meal with brown basmati rice and mango chutney.  Recipe for mango chutney on another day!

If you have any questions, pop me an email!
10 cent


  1. Just to let you know that I have tried this recipe last night and it was so delicious that my son just had it for breakfast too. all we needed was some joghurt with it as it was really spicy hot but very good nevertheless. thanks for sharing your recipes. I enjoy them a lot and the photographs equally.

    P.S. I am on my way to London and will see if I can buy your recommended cook book there.

  2. oh good! we really enjoyed the leftovers as well. for several meals! :)

  3. i just printed this out, so i'm hoping to find some time this weekend - looks amazing!

  4. go go go! I think you will love it