Goan Chicken Curry
Dive into the vibrant flavors of the coastal cuisine with this authentic Goan Chicken Curry, a rich and aromatic dish that captures the essence of Goa. Featuring a luscious base of creamy coconut milk, tangy tamarind, and a medley of Indian spices like turmeric, cumin, and garam masala, this curry delivers a perfectly balanced harmony of heat and zest. Tender chicken pieces are simmered in the spiced gravy until they absorb every ounce of the robust flavors, creating a comforting meal that pairs beautifully with fluffy steamed rice or traditional Goan pao bread. Ready in just an hour, this recipe is an irresistible journey to India’s sun-soaked shores, offering easy preparation and unforgettable taste. Perfect for family dinners or entertaining guests, this Goan Chicken Curry is a must-try for lovers of bold, aromatic dishes!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 kg Chicken (bone-in or boneless, cut into medium pieces)
- 2 medium Onion (finely chopped)
- 2 medium Tomato (finely chopped)
- 4 Garlic cloves (minced)
- 1 inch piece Ginger (grated)
- 400 ml Coconut milk
- 3 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
- 2 tbsp Tamarind pulp
- 2 tbsp Fresh coriander leaves (chopped)
- 1 tsp Salt
- 250 ml Water
Instructions
Begin by preparing all the ingredients: chop the onions and tomatoes finely, mince the garlic, and grate the ginger.
Heat the vegetable oil in a large pan or skillet over medium heat.
Once the oil is hot, add the chopped onions and sauté until they turn golden brown, approximately 5-7 minutes.
Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.
Stir in the turmeric powder, coriander powder, cumin powder, and red chili powder. Cook for 30 seconds to release the spices' aroma.
Add the chopped tomatoes and cook until they soften and blend into the spice mixture, about 5 minutes.
Add the chicken pieces to the pan and stir well to coat them in the spice mixture. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and water, then stir to combine. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and let the curry simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
Stir in the tamarind pulp and garam masala, and let it simmer for another 2 minutes for the flavors to meld.
Taste the curry and adjust the salt if needed.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or Goan pao (bread).
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 15.6 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1013 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
