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Goan Chicken Curry

Goan Chicken Curry

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4 from 10 votes
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 5 People
Calories: 691kcal
Author: Chef Jack Ovens

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

Nutrition Facts
Goan Chicken Curry
Amount per Serving
Calories
691
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
6
g
Cholesterol
 
228
mg
76
%
Sodium
 
716
mg
31
%
Potassium
 
1327
mg
38
%
Carbohydrates
 
65
g
22
%
Fiber
 
8
g
33
%
Sugar
 
10
g
11
%
Protein
 
54
g
108
%
Vitamin A
 
1816
IU
36
%
Vitamin C
 
15
mg
18
%
Calcium
 
147
mg
15
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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