This is a spicy and creamy side dish for curry lovers .We use goose and chestnuts as they are exclusive and rich .If you like you can substitute goose with chicken or turkey .And also you can substitute chestnuts with cashews .This is different from indian curries because we do not use chilli powder and thai curries because we do not use soy sauce or curry pastes .
For everyone who doesn't want to do without a curry even at
Christmas. The curry is not spicy, quite creamy and is also suitable for
children
preparation time ; 1 hour and 10 minutes
Servings; 6
For the curry:
700 g Goose breast, boneless
100 g Chestnuts, cooked or substitute with cashews
2 Carrots
2 Onions
1 Garlic clove
1 small Piece (s) Ginger, walnut-sized
juice of Lime or lemon
zest of a lemon or a lime
400 ml Coconut milk
some water
1 tbsp turmeric
1 tbsp Garam Masala
1 teaspoon cinnamon
1 teaspoon Anise or cloves powder
½ tsp mace or nutmeg
salt and pepper
100 ml Vegetable oil for frying
*** if you like use more nuts and reduce the amount of meat .
Peel the carrots, roughly dice them and cook them gently in a little water. Puree carrots with approx. 1/3 of the chestnuts and some water. Squeeze with the lime.
Fry the goose breast in the oil on the skin side until crispy. Then turn and fry briefly from the other side. Take out the goose breast, remove the skin, cut the breast in half length ways and then cut into thin slices. Set the slices aside.
Fry the diced onions in the oil on a medium flame until translucent. Add the spices and stir well until a thin paste is formed. Add the garlic and ginger crushed in the mortar or grated with the zest. Add the meat again and fry briefly.
Mix in the coconut milk, the carrot and chestnut puree and the lime juice. Finally, add the chestnuts and simmer again on a low flame for 15-20 minutes. Stir the curry more often so that nothing burns on. Season the curry with salt and pepper.
Serve with white rice and red cabbage .
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