Authentic Goan Chicken Curry Recipe with Coconut and Spices

Goan Chicken Curry

Goan Curry Paste

• 2 Tbsp (9g) – Whole Coriander Seeds 
• 4 – Whole Cloves
• 1 – Cinnamon Stick
• 4 – Green Cardamom Pods
• ½ tsp (2g) – Black Peppercorns
• 1 ½ tsp (4g) – Whole Cumin Seeds
• 1 tsp (4g) – Mustard Seeds
• 1 ½ Tbsp (10g) – Smoked Paprika
• 1 tsp (2.5g) – Cayenne Pepper
• 8 – Garlic Cloves
• 25g (0.8oz) – Ginger, Roughly Chopped
• 1 ½ Tbsp (30ml) – Apple Cider Vinegar
• 1 ½ Tbsp (30g) – Tamarind Paste
• Cold Water For Thick & Smooth Consistency
• Salt To Taste

Chicken & Gravy

• 2 Tbsp (40ml) – Vegetable Oil
• 2 – Brown (Yellow) Onions, Sliced
• 1.2kg (2.6lbs) – Chicken Thigh, Boneless & Skinless, Diced
• 500g (1.1lbs) – Tomato Sauce (Passata) or Canned Diced Tomatoes
• 1 Cups (125ml) – Chicken Stock or Water
• 1 ½ tsp (4g) – Ground Turmeric
• 1 tsp (4.5g) – Granulated Sugar
• Seasoning To Taste 

Basmati Rice

• 300g (10.5oz) – Basmati Rice, Washed
• 600g (600ml) – Boiling Water
• Salt To Taste
• 3 – Cardamom Pods (Optional)
• 3 – Cloves (Optional)
• 3 – Bay Leaves (Optional)
• 1 – Cinnamon Stick (Optional)

Curry Paste

• Toast the coriander seeds, cloves, cinnamon stick, cardamom pods, peppercorns, cumin and mustard seeds in a dry pan over medium heat for 2–3 minutes until fragrant and lightly golden. Let cool, then grind to a powder.
• Blend the ground spices with garlic, ginger, apple cider vinegar, tamarind paste, smoked paprika and cayenne in a blender or food processor until a thick paste forms. Add cold water as needed to reach a smooth, spreadable consistency (about ½ cup / 125ml). Season with salt and set aside.

Chicken Curry

• Heat oil in a pot over medium-high heat and fry the sliced onions until deeply golden, about 8 minutes. Add the diced chicken thighs and brown for 4–5 minutes.
• Stir in the tomato passata and the prepared curry paste. Cook for 2 minutes, then add chicken stock (or water), turmeric, sugar and salt to taste. Bring to a boil.
• Lower the heat, cover and simmer for 40 minutes, stirring occasionally, until the chicken is tender and the flavors have melded. Adjust seasoning if needed.
• Divide the curry into five 750ml meal-prep containers with rice. Optionally garnish with chopped nuts and fresh coriander before serving.

Basmati Rice

• Preheat the oven to 190°C (375°F).
• Place washed basmati rice, boiling water, salt and any optional whole spices in a baking dish. Cover tightly with foil and bake for 22 minutes. Allow to steam for 10 minutes, then fluff with a fork. Serve alongside the curry.