Kila Curry Goat With Jasmine Rice, Plantains & Naan

Ignite your taste buds with this rich and aromatic goat curry, infused with the bold depth of Kila Curry spice and paired with fragrant jasmine rice and golden fried plantains. This dish brings warmth, comfort, and vibrant flavor to every bite.

Product Focus: Kila Curry  Dry Spice Blend

Ingredients

For the Goat Curry

Salt to taste
1/2 red onion
2 tbsp tomato paste
2 tomatoes, chopped
4 cloves garlic, minced
1 tbsp water or stock
Kila Curry Dry Spice Blend: 3 tbsp
1-inch piece ginger, minced
2 sprigs thyme and rosemary
2 tbsp olive oil or vegetable oil
2 lbs goat meat (bone-in chunks preferred)

Fresh cilantro or parsley for garnish

For the Jasmine Rice

1 cup jasmine rice
1/4 tsp garlic paste
1 cups chicken stock & coconut milk

For the Plantains & Serving

1 ripe plantain
Warm naan bread
1 tbsp vegetable oil

Instructions

Prepare the Goat:
Begin by generously seasoning the goat meat with Kila Curry Grilling Dry Spice Blend, ensuring all pieces are well coated. Massage the marinade evenly into the meat, then cover and marinate for at least 60 minutes (overnight for best flavor).

Cook the Goat Curry:
Heat oil in a heavy pot & sauté onions until golden. Add garlic, ginger & cook briefly, then stir in the Kila Curry spice & toast for 30 seconds. Add tomato paste, chopped tomatoes & the seasoned goat, browning on all sides. Pour water/stock, bring to a boil, then cover & simmer on low for 1½–2 hours, stirring occasionally, until tender. Adjust salt to taste.

Cook the Jasmine Rice:
In a saucepan, sauté the garlic lightly until aromatic. Add the jasmine rice & fry for a few minutes, stirring to coat the grains. Pour in the water & coconut milk, bring to a boil, then cover & reduce the heat to low. Cook for 12–15 minutes, then remove from heat & let it steam for 5 minutes. Fluff gently with a fork & serve.

Fry the Plantains:
Peel the plantains & slice them diagonally into ½-inch thick pieces. Heat oil in a skillet over medium heat & fry the plantains in batches until golden brown on both sides. Remove & drain on paper towels, then sprinkle lightly with sea salt.

Assemble the Plate:
Spoon the goat curry generously over a bed of jasmine rice, allowing the sauce to soak into the grains. Arrange the fried plantains neatly on the side for a sweet and savory contrast.

Garnish and Serve:
Serve the dish hot with warm naan for dipping. Garnish the goat curry with freshly chopped cilantro or parsley to add color & freshness before serving.

Tips:

Don't Rush: Ensure the goat is fully tender by allowing enough simmering time.

Flavor Boost: Marinating overnight will deepen the spice infusion and enhance overall taste.

Perfect Pairing: Serve with warm naan bread to soak up the rich, flavorful curry sauce.