Goan Chicken and Potato Curry
Goa was a Portuguese colony and Goan cuisine borrows heavily from Portuguese cuisine. This meal, featuring cafreal - a green curry paste loaded with the freshness of cilantro, is a traditional Goan favourite. We bring it to you with the heat levels toned down a few notches.
Servings
Produce
Yellow Onion (Organic)
1 0.5 Whole
Garlic (Organic)
2 1 Clove
Red Potato (Organic)
10 5 oz
Roma Tomato
6 3 oz
Cilantro (Organic)
1 0.5 oz
Ginger Root (Organic)
1/2 0.25 oz
Protein & more
Basmati rice
1 0.5 cup
Chicken thighs
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cafreal Curry Base
Apple cider vinegar
2 1 tablespoon
Granulated Onion
1 0.5 tablespoon
Granulated Garlic
1 0.5 teaspoon
Black pepper
1 0.5 teaspoon
Sugar
2 1 teaspoon
Cumin powder
1 0.5 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Cloves
1/2 0.25 teaspoon
Prep ahead (optional)
a. Finely dice yellow onion and roma tomato. b. Chop red potato into 1" pieces. c. Rough chop cilantro, ginger and garlic.
Instructions
1
Cook the rice:
a. In large saucepan over medium-high heat, add 1½ cups water (¾ cup for 2 person portion). Cover and bring to a boil.
b. Add basmati rice; stir immediately to avoid sticking. Reduce heat to medium; cover and cook until tender, about 20 minutes.
2
Meanwhile, cook the potatoes:
a. Bring 6 cups of salted water to a boil in a pan. Add the potatoes (chop into 1" pieces). Cook for about 15 minutes, or until the potatoes are fork tender. Drain and set aside.
3
While the rice and potatoes are cooking, prepare the curry paste:
a. Blend together the cilantro (rough chop), ginger (rough chop), garlic (rough chop) and the cafreal curry base into a smooth paste. Add a little water if required. Transfer to a bowl and keep aside.
4
Sear the chicken:
a. Chop chicken thighs into 1" pieces. Season with ½ tsp salt.
b. Heat 1 tbsp olive oil in a saute pan. Add the chicken. Saute for about 4-5 minutes, or until the chicken pieces are evenly seared.
5
Cook the curry:
a. Heat 1 tbsp olive oil in the same saute pan. Add the yellow onion (finely dice). Saute for 4-5 minutes, or until onion is lightly browned.
b. Add the roma tomato (finely dice) and continue sauteing for 5 more minutes, or until the tomatoes begin to soften.
c. Add the cafreal curry paste, seared chicken and ¼ tsp salt. Stir well to combine. Cover and cook for 10 more minutes.
d. Add the potatoes and cook for 5 more minutes.
6
Serve:
a. Divide rice amongst plates. Top with chicken and potato curry. Enjoy!
Chef's notes
If you don't prefer chicken, this recipe works really well with top sirloin or pork too.
This recipe has been adapted from Xantilicious
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
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The Farm Patch,
Pleasanton, TX
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Kitchen Pride,
Gonzales, TX
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Fruitful Hill Farm,
Bastrop, TX
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J&B Farms,
Hondo, TX
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Martinez Farms,
Pleasanton, TX
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Village Farms,
Marfa, TX
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Animal Farm,
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Bouldin Food Forest,
Rogers, TX
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Buena Tierra Farms,
Fredonia, TX
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Dilorio Farms,
Hempstead, TX
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Engel Farms,
Fredericksburg, TX
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Good Flow Honey,
Austin, TX
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Hairston Creek Farms,
Burnet, TX
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Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
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K. H. Farms,
Poteet, TX
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Pedernales Valley Farms,
Federicksburg, TX
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Lightsey Farms,
Mexia, TX
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Texas Olive Ranch,
Carrizo Springs, TX
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Thomas Kindle,
Grand Saline, TX
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Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
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Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA