Slow-Cooked Goan-Style Chicken Curry
Ingredients
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3 pounds boneless, skinless chicken breasts
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3 tablespoons canola oil
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1 teaspoon yellow mustard seeds
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1½ cups diced onion
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¾ teaspoon salt
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1½ teaspoons crushed garlic
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2 tablespoons grated ginger
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Dice the chicken
Cut the chicken breast into 2” pieces. Transfer to the base of a covered casserole dish and set aside.
3 pounds boneless, skinless chicken breasts
knife
chopping board
covered casserole dish
tongs
Start the sauce
In a large skillet, heat the oil over medium-high heat until shimmering. Add the mustard seeds. When they start to sizzle and pop, add the onion and salt. Cook, stirring occasionally, until the onion is soft but not browned, 2-3 minutes.
3 tablespoons canola oil
1 teaspoon yellow mustard seeds
1½ cups diced onion
¾ teaspoon salt
saute pan
measuring spoons
wooden spoon
Add the aromatics
Lower the heat to medium and stir in the garlic and ginger. Cook, stirring frequently, until fragrant, 1-2 minutes.
1½ teaspoons crushed garlic
2 tablespoons grated ginger
Toast the spices
Add the garam masala, turmeric and cayenne, if using. Stirring constantly, allow to toast until fragrant, 1 minute.
2 tablespoons garam masala
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
Add the tomato paste
Add the tomato paste and cook, stirring, until the paste has darkened slightly, about 1 minute.
1 can tomato paste
Add the chicken broth
Add the chicken broth to the pan, scraping up any browned bits from the bottom with a wooden spoon. Remove the pan from the heat.
½ cup chicken broth
Zest and squeeze the lime
Use a zester or the fine holes of a grater to zest the lime directly into the pan. Cut the lime in half and squeeze the juice from both halves directly into the pan.
1 lime
citrus juicer
zester
Finish the curry
Add the coconut milk and bay leaf to the sauce, then pour the sauce over the chicken pieces in the casserole dish. Stir until combined and cover. Select cooking preferences using the button below. Recommended settings are prepopulated.
1 can coconut milk
1 bay leaf
Slow cook the chicken
Transfer the dish to the bottom shelf of the June Oven. Slow cook the curry 2½ hours on High or 5 hours on Low. June will notify you when the chicken is ready.
June Oven
Garnish and serve
Remove the chicken from the June Oven and stir well. Garnish with cilantro before serving.
¼ cup cilantro leaves