Spicy And Flavorful Goan Chicken Curry Meal Prep. A Taste Of The Coastal Indian State
Goan chicken curry is a popular dish from the coastal Indian state of Goa. This dish is known for its spicy, tangy and flavourful taste that is achieved by using a variety of aromatic spices and ingredients.
The spices in this dish create a complex and well-rounded flavour that is spicy and slightly sweet. It is a delicious and comforting meal perfect for a cozy dinner at home or entertaining guests.
Ingredients
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)
Instructions
Curry Paste
- Place a pan over medium heat, and add the coriander seeds, cloves, cinnamon stick, green cardamom pods, peppercorns, cumin seeds, and mustard seeds. Toast for 2-3 minutes or until fragrant and golden. Remove and let cool. Grind in a spice grinder or mortar and pestle.
- Add garlic cloves, ginger, apple cider vinegar, tamarind paste, smoked paprika, cayenne pepper, and ground spice mix in a blender, food processor or mortar and pestle. Blend over high speed until a thick paste is formed. Adjust with cold water to a thick and smooth consistency (1/2 cup-125ml). Set Aside.
Chicken Curry
- In a pot over medium-high heat, add the oil and onions, and fry for 8 minutes or until deeply golden. Add in the chicken thigh and cook for 5 minutes.
- Add tomato puree and the curry paste. Mix well and cook for 2 minutes. Add the chicken stock, ground turmeric, granulated sugar and seasoning to taste. Mix well and bring to a boil.
- Reduce the heat to low, cover with a lid and cook for 40 minutes, mixing occasionally. Taste and adjust seasoning and remove.
- Portion curry into 5 (750ml) meal prep containers along with the rice. Garnish with chopped nuts (optional) and coriander (optional). Dig in.
Basmati Rice
- Preheat oven to 190°c - 375°f.
- Add the rice, boiling water, salt and optional spices to a baking dish. Mix to combine and tightly cover with aluminium foil. Bake in the oven for 22 minutes. Remove and let steam for 10 minutes or until ready to serve. Fluff the rice with a fork or spatula. Serve with the curry.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Goan Chicken Curry Storage Instructions
To store, place into an airtight container and place it in the refrigerator. The curry can be stored in the refrigerator for 3-4 days.
If you want to store the curry longer, you can freeze it. The curry can be frozen for up to 3 months.
Goan Chicken Curry Reheating Instructions
When reheating the curry, heat it thoroughly in a microwave or on the stove. It’s best to thaw frozen curry overnight in the refrigerator before reheating it.
Watch How To Make The Recipe
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So there’s isn’t any coconut milk in the recipe? It’s mentioned in the introductory paragraph, but not in the ingredients or video.
My mistake. Thank you for pointing that out. It’s been rectified and there is no coconut milk in this recipe.