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Goan Chicken Curry

Goan Chicken Curry

I’ve been cooking the same trio of curries for quite a while now, and thought it would be best to do something , if not completely different, then slightly different. Most curries made by myself are tomato based; goan curry, however, contains no tomato and is entirely yoghurt based. This does two things: firstly, it makes the curry a lot smoother; and, secondly, it reduces the cost somewhat over a curry which uses both yoghurt and tomato.

Goan curries originate from Goa, on the west coast of India, and traditionally include coconut milk and seafood. However, it is not uncommon to see chicken in this sort of curry, and to be honest yoghurt is an acceptable replacement for coconut milk, especially if it’s a curry intended intended to be cheap and healthy. If neither of these considerations bother you feel free to replace the yoghurt with coconut milk, in the same quantity. Strictly speaking, this curry takes quite a while to produce because the chicken needs to be marinated for an absolute minimum of half an hour, but it is a case of “the longer the better.” Assuming the minimum half an hour of marinating, the curry should take about an hour and fifteen minutes or so to prepare and cook. It serves four.

Goan Chicken Curry {recipe}

Serves 4

Marinade:

Ingredients:

  • 4 chicken breasts divided into large chunks
  • 2 fresh chillies, finely chopped, including seeds
  • 1/2 tsp paprika
  • 1 heaped tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 3 cloves of garlic, finely chopped
  • juice of 1 lemon
  • couple of shakes of cayenne pepper
  • slosh of oil
  • generous seasoning
Method:
Mix the ingredients together thoroughly and add the chicken. Stir until fully coated, put in the fridge.
Curry:
Ingredients:
  • 2 onions, finely chopped
  • 1 pepper, finely sliced
  • 1 tsp mustard seeds, optional
  • 400g natural or greek yoghurt
  • finely sliced stalks of a small bunch of fresh coriander
  • oil
  • seasoning
Method:
In a saucepan fry off the onion until translucent, add the pepper half-way through the process.
To this add the marinade and chicken and cook on a medium heat until the chicken looks done on the outside. This should take no more than a couple of minutes.
Proceed to add the yoghurt and stir until uniform in colour. Cook on a medium heat until the sauce had thickened somewhat, one should expect this to take around 10 – 15 minutes. Around 5 minutes before the end add in the coriander stalks.
Serve with rice, yoghurt and a poppadom and top with fresh coriander.
Cost:
It shouldn’t be too difficult to make this curry for £1.30 per portion, including sides, and that’s using good quality chicken. If you’re willing to “slum it,” this curry could be made for around £1.

17 replies on “Goan Chicken Curry”

Hello Nick, I was browsing tonight when I came across your blog for the first time. I am very impressed and excited to try some of your recipes, they sound perfectly lovely. I do have some questions. When you include chilli’s, what type do you mean? And the same for peppers? What type? And “seasoning”? Is this salt and pepper? Thank you and I look forward to trying this curry in the very near future.

Thank you – I hope you try something out. We’re not so hot on our chilli types here – I’m not sure. Birdseye chillies would work well. Peppers are what you’d call capsicums. Seasoning is salt and pepper 🙂

hey hi, looks like yummy, but just for your kind attention Goa was a portuguese colony before 1960 and it has big influence on there food and culture , goa has 2 main communities, catholic and Hindus .in Goan food we mostly use coconut , ginger garlic, fish tamarind or vinegar and other indian aromatic spices mixed and powder with hot red chili. yogurt is normally used in north Indian food goan curry is always made with coconut fresh as well as dry.

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