Goan Chicken Curry
A from-scratch Goan curry paste, whole spices toasted and ground, then blended with garlic, ginger, and tamarind, simmered low and slow with chicken thigh in a rich tomato gravy. Served with rice.
Toast the whole spices just until they smell fragrant and turn a shade darker, a few seconds too long and they go bitter instead of aromatic. Don’t skip blooming the curry paste in the pot for those first 2 minutes either, that’s what cooks out the rawness of the garlic and ginger.
The full 40-minute simmer isn’t just for tenderness, it also guarantees the chicken is cooked well beyond 74°C (165°F), so don’t rush it even if the chicken looks done earlier. Keeps in the fridge for 4 days or the freezer for 4 months.
Goan Chicken Curry
CHICKEN · DINNER · MEDIUM
Real depth, built from whole spices
Toasting and grinding your own spices instead of reaching for a pre-made curry powder makes a genuinely noticeable difference in flavour. It takes a few extra minutes and it's worth every one of them.
Tamarind and apple cider vinegar give the paste a tang you don't get from most curries, balancing out the warmth of the cinnamon, cloves, and cardamom.
This is proper batch-cooking material, it keeps and freezes brilliantly, so it's well worth making a full pot even for a smaller household.
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.
Why toast and grind the whole spices instead of using pre-ground?⌄
Toasting whole spices wakes up their essential oils, giving you a noticeably deeper, more aromatic flavour than pre-ground versions that have likely been sitting in a jar for a while.
Can I make the curry paste ahead of time?⌄
Yes, it keeps well in the fridge for a few days ahead, and you can even freeze it in a small container for longer storage. It makes the actual cook day much quicker.
Is this curry very spicy?⌄
It's got a moderate heat from the cayenne pepper, more warming than fiery. Cut back the cayenne if you want it milder, or add more if you like it hotter.
Can I use chicken breast instead of thigh?⌄
You can, though thigh holds up better over the long simmer and stays juicier. If using breast, check it a little earlier since it can dry out with the full 40 minutes.
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.