Goan Chicken Caldin
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Ingredients
- 700 g chicken thigh fillets, diced
- 400 ml coconut milk
- 1 tsp ground turmeric
- 1.5 tsp ground coriander
- 4 garlic cloves
- 1 tbsp apple cider vinegar
- 2 fresh green chillies
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 482 kcal
- Protein
- 37 g
- Carbohydrate
- 4.5 g
- of which sugars
- 2.3 g
- Fat
- 34.8 g
- of which saturates
- 20.2 g
- Fibre
- 1.6 g
- Salt
- 0.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the garlic for 1 minute, then stir in the ground turmeric and ground coriander.
- 2
Add the chicken and cook for 6 minutes, turning, until lightly coloured.
- 3
Pour in the coconut milk and apple cider vinegar, add the whole green chillies and bring to a gentle simmer.
- 4
Cover and simmer for 20 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining.
- 5
Scatter with the chopped coriander and serve with rice.
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