Goan Chicken Curry

Ingredients:

- 500g boneless chicken (breast or thighs), cut into bite-sized pieces

- 1 jar (300 ml) Goan Curry sauce

- 2 tablespoons coconut oil (or vegetable oil)

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 teaspoon ginger, grated

- 1/2 cup coconut milk (optional, for extra creaminess)

- Fresh curry leaves (optional, for authentic flavor)

- Fresh coriander leaves, for garnish

- Salt to taste

- Steamed rice or naan bread, for serving

Instructions:

1. Marinate the chicken: In a bowl, marinate the chicken with a pinch of salt and a few spoonfuls of the Goan Curry sauce. Let it sit for 15-20 minutes.

2. Cook the aromatics: Heat coconut oil in a large skillet over medium heat. Add the curry leaves (if using) and let them sizzle for a few seconds. Add the chopped onions and sauté until they become golden brown. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. Cook the chicken: Add the marinated chicken to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.

4. Add the sauce: Pour in the entire jar of Goan Curry sauce and stir to coat the chicken. If you prefer a creamier curry, stir in the coconut milk. Let it simmer for about 10-15 minutes, allowing the flavors to meld.

5. Serve: Garnish with fresh coriander leaves. Serve hot with steamed rice or naan bread.

Tips:

- For added authenticity, you can add a pinch of tamarind paste or a squeeze of lime juice for extra tanginess.

- Consider adding vegetables like okra or eggplant for a fuller dish.