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
- 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
17 replies on “Goan Chicken Curry”
I love your presentation. Wish I could eat this right now.
Thanks! But you could… YOU COULD!
Yum! This looks and sounds delicious! I could definitely eat some of that right now! : )
I’m a big fan of coconut milk, but this sounds great either way.
This looks great! I’ve never made Indian food, but this seems pretty simple and healthy too!
Thanks. Yeh it was really nice and delicious and very very simple and light.
This looks awesome! The colour of this curry is enticing.
This is the only time I’ve cooked it. I must return to it again, it was delicious.
Nice!! The recipe does look very different from mine, but still oh-so-delicious. Love the pictures!
Thanks! I remember it being extremely delicious.
[…] I was reminded about the existence of my recipe for Goan Chicken Curry I couldn’t help but bring its flavour to one of my soups. Indeed, the kick afforded by the […]
Beautiful. I am looking for some curry recipes to make for my family–this looks like a perfect initiation into curry.
Thanks! This was lovely.
It is an awfully delicious and simple 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.