One of the most gratifying things about being on parental leave has been learning how to cook. Once or twice a week, I try out a new recipe of one of my favourite dishes. Being a novice, I try to keep things very simple, of course.
This week? Goan chicken curry.
I basically made a marinade paste of mustard, onions, garlic, paprika, turmeric and lemon juice and cooked the chicken pieces in coconut milk on a low heat for about 25 minutes.
Here’s how it turned out: