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Home Mangalore/Goa Recipes Poultry Simple Goan Chicken Curry

Simple Goan Chicken Curry

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Quantity Measure Ingredients Description
500 Grams Chicken with bones, skin less
1 Tablespoon Garlic Paste For Marinade
1/2 Tablespoon Ginger Paste For Marinade
1 Teaspoon Salt For Marinade
3 Large Potatoes Peeled, and soaked in water
1 Large Onion Peeled, and chooped finely
4 Tablespoon Cooking Oil  
  As Required Salt to taste
  As Required Water for cooking
1 Teacup Coconut scraped (fresh) For the Masala /Red
6 Large Chillies Kashmir For the Masala /Red - remove stal
7 Flakes/Cloves Garlic (Lason, Losun) For the Masala /Red
1/2 Inch Ginger (Adhrak) For the Masala /Red - pee;ed and rughly sliced
3 Tablespoon Coriander(Dhania) For the Masala /Red
1/2 Teaspoon Turmeric Powder For the Masala /Red
1 Teaspoon Kuskus - poppy seeds For the Masala /Red - optional
4 Nos. Cloves (Lavang) For the Masala /Red
1 Sticks Cinnamon (Dalchini) For the Masala /Red
3 Nos. Pepper Corns For the Masala /Red
2 Nos. Mace Blades For the Masala /Red
1 Piece Nutmeg powder For the Masala /Red
3 Nos. Cardamoms (Elaichi) For the Masala /Red - powder the seeds
2 Nos. Star Anise (Chakra Phool) For the Masala /Red
1 Ball Tamarind For the Masala /Red - soaked in warm water
  As Required Coriander Leaves (Kothmeer) For Garnishing


In a sufficiently large cooking  vessel or a clay pot, heat oil till hot. Reduce heat to medium. Add the chopped   onions and sauté till soft and translucent. Add the marinated chicken pieces & sauté   the pieces are lightly brown and cooked on   the outside and the juices are sealed.

Add the prepared spice/masala paste and   gently mix to coat the chicken.

Cook till rawness disappears and specks of  oil separating from the masala. Add enough water depending on the  
thickness of the curry required.

Give it a good stir and let it come to a boil.  Drain & add potatoes, cover with a lid and   let it come to a boil again.

Reduce heat, cover with a lid and let it cook   till the chicken and potatoes are cooked   and tender. Keep checking at regular intervals if the  
chicken and potatoes have cooked  through.

Adjust salt to taste. Garnish with coriander  leaves.

Let the chicken curry rest for about 15  minutes for the flavors to meld.

Before serving, re-heat if necessary.  Serve on a bed of steamed rice or enjoy with   your favorite Goan bread or with Indian  bread.

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