Fiery Goan-Style Chicken Curry

Method

1. 1

   Measure the Ingredients:

   • ✦400 g Chicken breast
   • ✦1 tbsp Garlic-infused oil, with no garlic solids
   • ✦1 Red pepper
   • ✦1 medium Carrot
   • ✦350 g Passata
   • ✦1 tsp Plain tamari
   • ✦100 ml Water
   • ✦100 g Lactose-free plain yoghurt
   • ✦1 tbsp Tomato purée
   • ✦0–0.5 tbsp optional Rice vinegar or white wine vinegar
   • ✦½ tsp Sugar
   • ✦1 tsp total Salt
   • ✦½ tsp Black pepper
   • ✦1.5 tsp Paprika
   • ✦1 tsp Ground cumin
   • ✦1 tsp Ground coriander
   • ✦½ tsp Turmeric
   • ✦½ tsp Ground ginger
   • ✦½ tsp Garam masala
   • ✦⅛–¼ tsp Cayenne pepper
   • ✦½ tsp optional Mustard powder
2. 2

   Prepare:

   • ✦Mix paprika, cumin, coriander, turmeric, ginger, garam masala, cayenne and mustard powder as the spice mix
   • ✦Dice chicken, carrot and red pepper
   • ✦Season chicken with 2 tsp spice mix and 0.25 tsp salt
   • ✦Cook chicken in garlic-infused oil 5-6 mins, then remove
3. 3

   Cook:

   • ✦Cook carrot and red pepper 4-5 mins
   • ✦Add tomato purée and remaining spice mix 30-60 secs
   • ✦Add passata, stock, sugar, remaining salt and black pepper
4. 4

   Combine:

   • ✦Add chicken back in
   • ✦Simmer uncovered 12-15 mins until thickened
   • ✦Turn heat to low
   • ✦Stir in lactose-free yoghurt 1-2 mins
5. 5

   Finish:

   • ✦Do not boil after adding yoghurt
   • ✦Taste and adjust salt, cayenne or a small splash of vinegar if needed
   • ✦Before serving, check poultry, sausages and minced-meat dishes are cooked through and reach 75 °C at the centre