This Goan Chicken Curry is a flavorful, tangy, and spicy dish that’s perfect for a hearty meal. Made with chicken, fresh spices, coconut milk, and tamarind, this curry is packed with bold flavors and a rich, creamy texture. It’s simple to prepare but tastes like something you’d get at a traditional Goan restaurant. Serve it with rice, roti, or flatbread for a complete and satisfying meal.
| Servings | Total |
| 6 | 1hr |
History of Goan Chicken Curry
Goan Chicken Curry comes from the coastal state of Goa in India, which is known for its Portuguese influence on food and culture. The use of coconut, tamarind, and a blend of bold spices are a result of this fusion. Goan curries are typically spicy, tangy, and creamy, thanks to the use of fresh coconut milk. This dish has become a staple of Goan cuisine and is enjoyed by food lovers worldwide.
Why Goan Chicken Curry?
- Bold and Tangy Flavor: A blend of spices, tamarind, and coconut milk creates a flavorful sauce.
- Simple Ingredients: Uses fresh ingredients and common pantry spices.
- Comforting Meal: Perfect for family dinners or when you want something cozy and satisfying.
- Customizable: Adjust the spice level and thickness of the curry to suit your taste.
What is Goan Chicken Curry Made of?
This dish is made with:
- Chicken: Bone-in chicken thighs or drumsticks, but boneless chicken also works.
- Aromatic Spices: Coriander, cumin, turmeric, and garam masala create the base.
- Aromatics: Garlic, ginger, onions, and fresh curry leaves for flavor.
- Coconut Milk: Adds richness and a smooth, creamy texture.
- Tamarind: Adds a tangy kick that balances the creamy coconut milk.
- Optional Add-Ins: Potatoes, carrots, or green beans for a heartier curry.
What to Have with Goan Chicken Curry
Serve this dish with:
- Rice: Steamed rice, basmati rice, or coconut rice.
- Flatbread: Serve with roti, naan, or paratha to soak up the curry sauce.
- Vegetables: Pair with sautéed spinach, steamed broccoli, or roasted green beans.
- Salad or Raita: A fresh cucumber raita or a side salad helps balance the spice.
Is Goan Chicken Curry Healthy?
Yes, this curry can be healthy if made with fresh ingredients and lean chicken breast or thighs. Coconut milk provides healthy fats, and the spices used (like turmeric and cumin) have anti-inflammatory properties. To make it healthier, use light coconut milk and reduce the oil. You can also add more vegetables like carrots, potatoes, or spinach to increase the nutritional value of the dish.
Kitchen Equipment
- Large pot, skillet, or Dutch oven (for cooking the curry)
- Knife and cutting board (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
For the Curry:
- 1.5 lbs chicken thighs or drumsticks (bone-in preferred, but boneless works too)
- 2 tbsp vegetable oil or coconut oil
- 2 large onions (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 10-12 fresh curry leaves (optional but authentic)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup coconut milk (unsweetened)
- 2 cups chicken broth (or water)
- 2 tbsp tamarind paste or juice of 1 lime
For the Spice Blend:
- 2 tbsp Goan curry powder (store-bought or homemade)
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground fennel seeds (optional)
- 1/2 tsp chili powder (adjust based on spice preference)
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt (or to taste)
Directions:
Step 1: Prepare the Ingredients
- Cut the chicken into pieces (if not already cut).
- Chop the onions, mince the garlic, and grate the ginger.
- Lightly bruise the curry leaves to release their aroma.
Step 2: Cook the Chicken
- Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, turning occasionally until lightly browned on all sides. Remove the chicken from the pot and set it aside.
Step 3: Sauté the Aromatics
- In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
- Add the minced garlic, grated ginger, and bruised curry leaves. Cook for 1-2 minutes until fragrant.
Step 4: Add the Spices
- Add Goan curry powder, turmeric, cumin, coriander, fennel seeds, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.
Step 5: Make the Curry Base
- Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
- Pour in the chicken broth and coconut milk. Stir well to combine.
Step 6: Add the Chicken and Tamarind
- Return the chicken to the pot.
- Stir in the tamarind paste (or lime juice).
- Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
Step 7: Final Touches
- Taste the curry and adjust the seasoning, adding more salt or spice if needed.
Step 8: Serve
- Serve hot with steamed rice, basmati rice, or roti. Enjoy!
Tips
- Use Bone-In Chicken: Bone-in chicken gives the curry more flavor, but boneless chicken works too.
- Make it Spicier: Add more chili powder or fresh red chilies if you like it spicy.
- Use Fresh Curry Leaves: Fresh curry leaves add authentic flavor, but you can skip them if unavailable.
- Smooth Sauce: Blend the onion and tomato mixture before adding the chicken for a smoother curry sauce.
- Add Veggies: Add potatoes, carrots, or spinach for extra nutrition.
Conclusion
This Goan Chicken Curry is bold, flavorful, and deeply aromatic. With tender chicken, authentic spices, and a creamy coconut curry sauce, it’s a dish that’s simple to make but tastes like it came from a restaurant. Serve it with rice, roti, or flatbread for a comforting, satisfying meal that your whole family will love.
MORE RECIPES
Goan Chicken Curry Recipe
This Goan Chicken Curry is a flavorful, tangy, and spicy dish that’s perfect for a hearty meal. Made with chicken, fresh spices, coconut milk, and tamarind, this curry is packed with bold flavors and a rich, creamy texture. It’s simple to prepare but tastes like something you'd get at a traditional Goan restaurant. Serve it with rice, roti, or flatbread for a complete and satisfying meal.
Equipment
- Large pot, skillet, or Dutch oven (for cooking the curry)
- Knife and cutting board (for chopping onions, garlic, and chicken)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1.5 lbs chicken thighs or drumsticks (bone-in preferred, but boneless works too)
- 2 tbsp vegetable oil or coconut oil
- 2 large onions (chopped)
- 4 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 10-12 fresh curry leaves (optional but authentic)
- 1 large tomato (chopped) or 1/2 cup canned diced tomatoes
- 1/2 cup coconut milk (unsweetened)
- 2 cups chicken broth (or water)
- 2 tbsp tamarind paste or juice of 1 lime
- 2 tbsp Goan curry powder (store-bought or homemade)
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground fennel seeds (optional)
- 1/2 tsp chili powder (adjust based on spice preference)
- 1/2 tsp ground cinnamon (optional)
- 1/2 tsp salt (or to taste)
Instructions
- Cut the chicken into pieces (if not already cut).
- Chop the onions, mince the garlic, and grate the ginger.
- Lightly bruise the curry leaves to release their aroma.
- Heat 2 tbsp oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook for 5-7 minutes, turning occasionally until lightly browned on all sides. Remove the chicken from the pot and set it aside.
- In the same pot, add the chopped onions. Sauté for 5-7 minutes until golden brown.
- Add the minced garlic, grated ginger, and bruised curry leaves. Cook for 1-2 minutes until fragrant.
- Add Goan curry powder, turmeric, cumin, coriander, fennel seeds, cinnamon, and chili powder (if using). Stir well to coat the onions in the spices. Cook for 1-2 minutes.
- Add the chopped tomatoes to the pot. Stir and cook for 3-5 minutes until the tomatoes soften and break down.
- Pour in the chicken broth and coconut milk. Stir well to combine.
- Return the chicken to the pot.
- Stir in the tamarind paste (or lime juice).
- Bring the curry to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
- Taste the curry and adjust the seasoning, adding more salt or spice if needed.
- Serve hot with steamed rice, basmati rice, or roti. Enjoy!