Chicken Curry With Goats Milk Recipes

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JAMAICAN CURRY GOAT RECIPE



Jamaican Curry Goat Recipe image

This finger-licking dish is one of Jamaica's most popular cuisines. Try this Jamaican curry goat recipe for dinner today.

Provided by Lesa

Categories     Main Course

Number Of Ingredients 16

2½ lb goat meat
2½ tbsp curry powder
2 tbsp all-purpose season
½ tsp salt
1 scotch bonnet pepper* (seeds remove and finely chopped )
6 pimento berries (allspice) (crushed)
1 medium onion (chopped)
2 stalks scallion (chopped)
4 garlic cloves (crushed)
3 sprig thyme
1 tsp grated fresh ginger
1 large potato (peeled and diced)
cooking oil
water
1 lime ot lemon (to wash the meat)
2 tbsp vinegar (to wash the meat)

Steps:

  • Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
  • In a large enough bowl, season the meat with 1½ tablespoon of curry powder, salt, all-purpose seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
  • Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon curry powder. Let the oil heat up (make sure not to burn the curry powder).
  • Add the goat meat and allow it to seared on all sides.
  • Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
  • Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and sauce is thicken.

Nutrition Facts : Calories 20 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

EASY CHICKEN CURRY



Easy chicken curry image

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Provided by Esther Clark

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

Steps:

  • Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
  • Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

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