Goan chicken curry recipe

Goan Chicken Curry Recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're craving a burst of flavors and some heat in your meal, look no further than the Goan chicken curry recipe. This traditional Goan dish is known for its rich and aromatic spices that create a perfect balance of tanginess and spiciness. The tender chicken pieces are simmered in a luscious coconut milk gravy, infused with a blend of Goan spices and fresh herbs. Serve this mouthwatering curry with steamed rice or warm naan bread for a truly satisfying meal.

Keywords: Goan chicken curry, recipe, flavors, spices, coconut milk.

Goan chicken curry recipe details

Goan chicken curry recipe, recipe Rating: 4.6
Number of votes:104Ingredients
1. Chicken (8 medium sized pieces about 800 grams)
2. bay leaves (2)
3. green chilies slit (2)
4. vinegar and sugar (2 tsp each)
5. oil (2 tbsp)
6. finely sliced big onion (2)
7. green cardamoms crushed (4)
8. tamarind paste and pulp (1 tbsp)
9. water (2 cups)
10. oil (2 tbsp)
11. salt to taste

For vindaloo marinade Ingredients
1. Mustard seeds (1/2 tsp)
2. black pepper (1/2 tsp)
3. turmeric powder (1/2 tsp)
4. cloves (2)
5. ginger, garlic paste (2 tsp each)
6. cumin and coriander seeds (1 tsp each)
7. red chilies (2 whole)
8. cinnamon broken ( ½ piece)

Method of preparation
1. Take a pan, add the ingredients for the vindaloo marinade except ginger-garlic paste and turmeric powder in it and roast them until they get fragrant. Keep this mixture to cool and grind it and mix turmeric powder in it.

2. Take chicken pieces and make cuts in them and put them in ginger-garlic paste to marinate for few hours.

3. Take a heavy bottomed pan, place it over heat. Heat the oil in it and fry cardamom and bay leaves in it for few seconds. Then add sliced onions in it and fry them until they get light brown in color. Now add chicken with marinade in it and cook it for about 3 minutes on medium heat until the chicken gets lightly brown. Add water, salt and slit green chilies in it.

4. Cover the pan and keep it to cook for about 30 minutes on low heat until the chicken gets cooked. Add the tamarind pulp or paste in it and keep it to simmer for about 5 minutes on low. Then add sugar and vinegar in it. Adjust the taste of sweet and sour as you like. When it gets ready then serve it.