Goan chicken curry (Indian)

Happy New Year everyone! 
This is a chicken curry recipe specific to the region of Goan in India. It's made by marinating chicken pieces in a specific spice mixture, then cooking it all together with onions, garlic, mustard seeds and coconut milk. The result is unbelievably flavorful, creamy and not very hot. If you or your guests are just getting familiar with Indian cuisine or spicy foods, this would be a good dish to start with.
Recipe source: here. 

Last year: Australian flat white.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: nothing.
Five years ago: Nutella hot chocolate with hazelnut liquor. 
Six years ago: Spinach and chickpea soup with chorizo.
Seven years ago: Pollo alla cacciatora (Hunter's chicken stew) (Italian).
Eight years ago: Fried carp with polenta and garlic sauce (Moldavian/Romanian).





Ingredients (serves 2):

• 1 large chicken breast, cut into chunks (500 g)
• 2 tablespoons vegetable oil
• 1/2 of a large onion, sliced
• 2 garlic cloves
• 1 big tablespoon mustard seeds (brown or yellow)
• 250 ml coconut milk
• salt to taste

For the marinade:

• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1½ tablespoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 30-40 ml water

Mix all the ingredients for the marinade and put the chicken breast chunks into it. Mix everything together well, then allow it to rest in the fridge for a few hours.

When you're ready to cook it, cook the mustard seeds in the vegetable oil in a deep pan, until they start to crackle. Add the chopped onion and minced garlic cloves and saute them until softened.

Add the chicken pieces and all the marinade as well.

Let the whole thing cook on medium heat until the chicken pieces are done. Turn them once and mix every now and then to prevent sticking. This will take about 10 minutes.

Season with salt to taste and add the coconut milk. Mix well and allow it to cook for another 5 minutes.

Transfer to serving plates. It's done, dig in! :)

Note: this can be served with naan bread or plain basmati rice.