This curry may have dozens of ingredients, but the complex, rich flavours you get at the end are well worth it. You can make it with ready-made coconut milk, but I love the flavour and texture you get from making your own with toasted coconut. You can also swap the chicken for veal or lamb, or even goat, but they will need long, slow cooking (the exact time will depend on the cut you choose) until the meat is soft and tender.
This is another Goan-Portuguese dish, which I was introduced to by the chefs at Cantinho da Paz. For more information on them, and why Goan food is so important to Portugal, see below.