Easy Goose Curry
This Easy Goose Curry Recipe is a mild Indian curry with tender goose meat simmered in a rich and creamy tomato sauce that will be on your table in less than 30 minutes.
Servings: 6 servings
Ingredients
- 1 pound boneless, skinless goose breasts or thighs
- kosher salt
- black pepper
- 1 Tablespoon avocado or olive oil
- 1 medium yellow onion, diced
- 2 Tablespoons butter
- 2 Tablespoons minced garlic
- 1 cup roasted red peppers, chopped
- 1 29-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes
- 2 Tablespoons tomato paste
- 2 Tablespoons mild curry powder
- 1 Tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 2 teaspoons granulated sugar
- 1 13.5-ounce can coconut milk
- 3 cups cooked rice, for serving
- ¼ cup chopped fresh cilantro leaves, optional
- warm naan or pita brad, for serving
Instructions
- Place goose breasts or thighs onto cutting board and tenderize using a Jaccard meat tenderizer. Use sharp knife to cut into 1 to 1 ½-inch cubes. Pat meat dry with paper towels, then place in a large bowl, and toss with 1 teaspoon of salt and ½ teaspoon black pepper
- Add 2 Tablespoons oil to a large saucepan or Dutch oven over medium-high heat. Add goose meat and sauté until meat is no longer pink on the outside, about 3 minutes. You don't have to cook it all the way through at this point. Transfer goose meat to a plate and set aside.
- To the same Dutch oven add onion and sauté for about 2 minutes over medium heat. Add butter and minced garlic and sauté for 1 minute. Add roasted red peppers and sauté for 1 minute more.
- Stir in tomato sauce, diced tomatoes, tomato paste, curry powder, coriander, cumin, ginger, paprika, sugar, ½ teaspoon salt, and ¼ teaspoon black pepper and simmer for 5 minutes.
- Add coconut milk and the reserved goose meat and simmer for another 5 minutes, stirring often.
- Taste and season with more salt and pepper if so desired. Serve over cooked rice with a sprinkle of fresh cilantro and warm naan on the side for soaking up every bit of the sauce.
