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Goan Coconut Curry

The American west coast is one of the most fascinating locations when it comes to fresh and healthy food and is considered as America's vegetable garden. We went on a culinary journey with the food blogger Meike Peters from eat in my kitchen and collected inspiring recipes. Nik Sharma, blogger, photographer and cookbook author, created this fresh and healthy dish together with Meike Peters.

Goan Coconut Curry

by Nik Sharma - A brown table


Serves 4

2 medium red onions, peeled
2 cups grated coconut (unsweetened)
1 cup (240ml) boiling water
1 inch-piece (2.5 cm) peeled ginger root
1 teaspoon turmeric powder
8 black peppercorns
1 teaspoon cayenne powder
6 cloves 

½ teaspoon ground cinnamon
1 tablespoon ghee or olive oil
2 whole garlic cloves
2 Cornish Game Hens (young chickens)
Kosher salt as needed
2 to 3 tablespoons chopped coriander leaves
Boiled rice or bread (to serve)


Cut one onion into thin slices and keep aside until ready to use.
Take the second onion and cut it into quarters.
Place coconut, water, ginger, turmeric, peppercorns, cayenne, cloves, cinnamon, and the quartered onion in a blender and pulse on high speed until smooth.
Melt the ghee in a STAUB Cocotte on medium-high heat.
Add the sliced onion and sauté until golden brown for about 8 to 12 minutes.
Peel the garlic cloves and trim about ½ inch (1 cm) off the top to expose the garlic.
Add the trimmed garlic cloves to the onion and cook for about 1 minute.

Add the ground coconut spice mixture into the pan and cook stirring occasionally for 2 minutes.
Place the two chickens in the pan snugly and fill the pan with enough water to just cover the two birds.
Increase the heat to high and bring the contents of the pan to a rolling boil, then reduce heat to medium-low, cover with a lid and allow to simmer for about 45 minutes to 1 hour until the birds are completely cooked and tender.
Taste and adjust the seasoning with salt.
Garnish with the chopped coriander leaves and serve with rice or bread.

Nik Sharma, a brown table / blogger and cook book author


"I like tasty food, otherwise I wouldn’t be cooking.”


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