Ingredients:

  • 2 lbs (900g) goose, cut into pieces
  • 1 tablespoon (15ml) vegetable oil
  • 2 medium onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon (15g) fresh ginger, grated
  • 2 tablespoons (30g) curry powder
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) ground coriander
  • ½ teaspoon (2.5g) cayenne pepper (adjust to taste)
  • 1 can (14 oz/400ml) coconut milk
  • 1 cup (240ml) chicken broth
  • 2 medium tomatoes, chopped
  • 1 tablespoon (15ml) soy sauce
  • Salt and pepper, to taste
  • 1 tablespoon (15g) fresh cilantro, chopped (for garnish)
  • Cooked basmati rice or naan

Instructions:

  1. Chop onions, garlic, and ginger, and chop the tomatoes. Cut the goose into serving pieces.
  2. Heat vegetable oil in a skillet over medium-high heat. Sear goose pieces until browned on all sides. Remove and transfer to slow cooker.
  3. In the same skillet, add onions, garlic, and ginger. Sauté until onions are translucent.
  4. Stir in the curry powder, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes until fragrant. Add chopped tomatoes and cook until they soften.
  5. Transfer the onion mixture to the slow cooker. Pour in coconut milk, chicken broth, soy sauce, salt, and pepper. Stir to combine.
  6. Cover and cook on low for 6-8 hours or until goose is tender and easily shreds with a fork.
  7. Adjust seasoning if needed. Garnish with fresh cilantro before serving. Serve hot over basmati rice or with naan.