Goan Chicken Curry

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Goan chicken curry is a dish I just don’t make often enough.

You are going to love this simple Goan chicken curry. I learned to make it while travelling around southern Goa, which is located on the southwestern coast of India.

Goa is known for its rich and diverse cuisine, influenced by the Portuguese and Konkan people using ingredients that are locally grown. I have simplified this recipe, however so that all of the ingredients can be easily sourced in your local supermarket.

This Goan chicken curry recipe comes complete with step by step photos so no excuses! If you like spicy and flavourful curries, you’ve got to give this curry a try soon.

 

About this recipe

There are of course many different recipes for Goan chicken curry. Every Goan family probably has their own play on this easy curry which like most Goan recipes features coconut oil, coconut milk, tamarind and a lot of different locally grown spices.

While preparing this Goan chicken curry this time around, I was staying at my parents home in California. Luckily, they had all the fresh ingredients growing in their garden from curry leaves to garlic and limes. It tasted just as good as the Goan chicken curry I love in Goa and now you can make this delicious curry too.

What are the ingredients that go into a Goan chicken curry?

Recipes will vary but following is an overview of what typically goes into a Goan chicken curry just like the one you will see in the recipe card below.

Proteins

Chicken: The best chicken for Goan chicken curry is from the thigh and on the bone. You always want to skin the chicken meat before adding to the curry. The bone-in chicken pieces add more flavour than if you use boneless. That said, I used boneless this time around.

Some people just don’t like bones in a curry so feel free to use boneless chicken thighs if you must.

The base masala.

Coconut oil: Although you could use other oils with a high smoking point, coconut oil is traditionally used to make Goan chicken curry. It’s a local ingredient so it is easy to get for the Goans and it also adds an amazing, yet subtle flavour of coconut that is delicious.
Mustard seeds: Black mustard seeds play an important role in the flavour of Goan chicken curry. They add a nutty flavour that is so good. You fry the mustard seeds in the coconut oil over a high heat. The seeds will begin to crackle and burst their flavour into the oil.
Curry Leaves: There are no substitutes for curry leaves which have a flavour all their own. You can use fresh or frozen curry leaves in this Goan chicken curry. Stay away from dried curry leaves which have little to no flavour. The curry leaves are added right after the mustard seeds to flavour the oil before adding the other ingredients.
Onions: Any can be used but small red onions, finely chopped are most commonly added to Goan chicken curry.
Garlic and ginger paste: You can use garlic and ginger paste or finely chopped garlic and ginger. Just ensure that you fry your garlic and ginger for about a minute to cook out the raw flavour and aroma before carrying on with the recipe.
Green chillies: You can used green finger chillies or bird’s eye chillies here if you are trying to stay traditional. If these chillies are not available, you could also use jalapeños or serrano chillies. Green chillies should always be added to taste. If you are not sure about the spiciness, add fewer. More chillies can always be added later in the cooking process.

For the Sauce

Once you have your base masala simmering away, it’s time to add the spices and liquid. The following ingredients are used in this Goan chicken curry recipe and many others.

Kashmiri chilli powder: This should always be added to taste. Other chillie powder can be substituted if more convenient.
Ground turmeric: Turmeric adds a bitter flavour to the curry and is therefore only a little is used. It also adds a beautiful golden glow to the sauce.
Ground cumin: Both ground and whole cumin are used in Goan chicken curry. Yes, you will taste the difference in whole and ground cumin.
Ground coriander: Ground coriander tastes nothing like the leafy green coriander (cilantro). This spice adds a citrusy flavour.
Garam Masala: You probably already know that garam masala is a blend of many different warming spices. It is best to use homemade garam masala as it has a lot more flavour and aroma.
Chopped tomatoes: These are added to give the curry more sauce as well as adding a tart and subtly sweet flavour.
Coconut milk: This coconut milk adds a creaminess to the sauce.
Tamarind pulp or lemon/lime juice: This is a souring agent that is so good in Goan chicken curry. Tamarind pulp is normally used but you can use lemon or lime juice to taste.

How long can you keep Goan chicken curry in the fridge?

You can store this curry in the fridge for up to 3 days or perhaps longer. Let your eyes and nose decide. One thing is certain… Goan chicken curry will get better if you do keep it in the fridge. The flavours will develop as it rests.

This means that you can prepare this curry a few days ahead of serving and it will be even better.

To reheat it, just pour it all into a saucepan and heat it through over a medium heat. If you only have a little to heat up, you could reheat it in your microwave until heated through.

Can you freeze this curry

Yes but if you are preparing Goan chicken curry to freeze, don’t add the coconut milk. Add the coconut milk when you reheat it for best results.

If you do have a couple of portions with coconut milk already added, go ahead and freeze it. Coconut milk does not freeze well but it will still be delicious.

If you decide to freeze this curry, be sure to freeze it in portion sizes that are convenient for you. Then let it defrost completely and reheat in a saucepan over a medium heat or in your microwave.

Step by step photographs

Note: In the following photos, I doubled the recipe as I was serving a lot of people. The cooking process is the same though.

 

If you like this chicken coconut curry, you might like to try some of these equally delicious chicken curries.

Chicken Majestic
Jamaican One Pot Chicken Curry
Chicken Methi Curry
Restaurant Style Chicken Chaat
Chicken Katsu Curry
Shahi Chicken Korma
Jeera Chicken
Chicken Changezi
Green Chilli Chicken Curry
Sri Lankan Chicken Curry
Restaurant Style Chicken Tikka Masala
Goan Chicken Vindaloo
Chinese Chicken Curry
Japanese Chicken Curry
Coconut Chicken Curry

Have you tried this Goan Chicken Curry? 

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