Goan Coconut Chicken Curry with Spiraled Sweet Potato

Goan Coconut Chicken Curry is a flavorful and aromatic dish that originates from the coastal state of Goa in India.

This dish is a perfect blend of Indian and Portuguese influences, as Goa was a former Portuguese colony for over 450 years.

The key ingredient in this curry is, of course, coconut, which gives it a creamy and rich texture.

The chicken is marinated in turmeric and lemon juice. The cooked in coconut milk with a spice mix called garam masala, ginger, garlic, red chili powder and cumin.

A mix of all these flavors results in a mouth-watering combination of sweet, spicy, and tangy flavors.

This curry is typically served with steamed rice, but this recipe substitutes the rice for spiraled sweet potato noodles.

It is also served with Indian bread, like this Indian-Style Chapati Whole Wheat Flatbread, making it a complete and satisfying meal.

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With its unique blend of flavors and the use of fresh coconut, Goan Coconut Chicken Curry with Spiraled Sweet Potato is a must-try for all curry lovers.

Goan Coconut Chicken Curry with Spiraled Sweet Potato

1 pound chicken thighs, boneless, skinless, cut into cubes

12 ounce package spiralized sweet potatoes

1/2 cup coconut milk

Salt to taste

1/4 teaspoon turmeric powder

1 tablespoon lemon juice

2 tablespoon avocado oil

1 1/2 tablespoons ginger-garlic paste finely chopped

1 medium yellow onion

1 teaspoon Garam masala powder

1/2 teaspoon red chili Red chilli powder

1 teaspoon cumin powder

2 cups chicken stock

In a medium bowl add chicken, salt, turmeric powder and lemon juice and mix well. Set aside for 10 minutes.

Heat oil in a pan over medium heat. Add ginger-garlic paste, stir and sauté well. Add onion, mix and sauté on high heat till translucent.

Add chicken mix and stir in and cook for 1 minute. Add garam masala powder, chilli powder and cumin powder, stir in and cook till the oil separates.

Add chicken stock, stir to mix, cover and bring to a boil. Lower heat and simmer for 10 minutes.

Add coconut milk, mix well and simmer for 3-4 minutes.

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In another pan over medium heat add 1 tbsp. oil. Next add spiraled sweet potatoes and cook just to warm spirals.

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Next add warmed spirals to Goan sauce and mix in.

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Plate and top with chopped spring onions, chopped cilantro and goat cheese.

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