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.
Goan Chicken Curry
Ingredients
Goan Curry Paste
- 2 tbsp Coriander Seeds
- 4 g Whole Cloves
- 3 g Cinnamon Stick
- 1 g Green Cardamom Pods
- 1.5 g Black Peppercorns
- 3 g Whole Cumin Seeds
- 3 g Mustard Seeds
- 18 g Smoked Paprika
- 4 g Cayenne Pepper
- 8 Garlic Cloves Chopped
- 25 g Ginger Chopped
- 22.5 ml Apple Cider Vinegar
- 30 g Tamarind Paste
- Cold Water Approx. ½ Cup (125ml)
- Salt To Taste
Chicken & Gravy
- 30 ml Vegetable Oil
- 2 Brown (Yellow) Onions Sliced
- 1.2 kg Chicken Thigh, Boneless & Skinless Diced
- 500 g Tomato Passata or Diced Tomatoes
- 250 ml Chicken Stock or Water
- 6 g Ground Turmeric
- 4 g Granulated Sugar
- Cashews Chopped/Garnish
- Fresh Coriander Garnish
- Salt & Pepper
Method
Curry Paste
- Place a pan over medium heat and add the coriander seeds, cloves, cinnamon stick, cardamom pods, peppercorns, cumin seeds, and mustard seeds. Toast for 2-3 minutes or until fragrant and golden. Remove and let cool, then grind in a spice grinder or with a mortar and pestle.
- In a blender or food processor, add the garlic cloves, ginger, apple cider vinegar, tamarind paste, smoked paprika, cayenne pepper, and the ground spice mix. Season with salt to taste. Blend on high speed until a thick paste forms, adjusting with cold water as needed to reach a thick, smooth consistency (roughly ½ 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 the chicken thigh and cook for 5 minutes to brown.
- Add the passata and the curry paste. Mix well and cook for 2 minutes. Add the chicken stock, ground turmeric, granulated sugar, and seasoning to taste. Mix and bring to a boil.
- Reduce the heat to low, cover with a lid, and cook for 40 minutes, stirring occasionally. By this point the chicken will be well past the safe internal temperature of 74°C (165°F). Check the seasoning and remove from the heat.
- Portion the curry into 5 (750ml) meal prep containers along with the rice. Garnish with chopped nuts and coriander, if using.
Basmati Rice
- Preheat the oven to 190°C (375°F).
- Add the rice, boiling water, salt, and optional whole spices to a baking dish. Mix to combine and cover tightly with aluminium foil. Bake for 22 minutes, then remove and let steam, covered, for 10 minutes.
- Fluff the rice with a fork or spatula. If using the whole cardamom, cloves, bay leaves, or cinnamon stick, remove them before serving (or let diners know to pick around them). Serve with the curry.
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.