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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
Calories: 684kcal
Servings: 5 People
Metric - Imperial

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.
Chef's Tips
Toast the whole spices just until they smell fragrant and turn a shade darker — a few seconds too long over the heat and they'll turn bitter instead of aromatic.
Don't skip blooming the curry paste in the pot for those 2 minutes before adding liquid — this is what cooks out the rawness of the garlic and ginger and brings the spices to life.
The 40-minute simmer isn't just for tenderness — it also guarantees the diced chicken thigh is cooked well beyond the 74°C (165°F) food-safety mark, so don't rush this step even if the chicken looks done earlier.
Storage & Reheating
This curry keeps well in the fridge for up to 4 days and in the freezer for up to 4 months, both in airtight containers. To reheat, warm gently in a pot or microwave until piping hot throughout, adding a splash of water or stock if the sauce has thickened too much in storage. The rice is best cooked fresh, but leftover portions can be reheated alongside the curry in the same way.
Serving 550gCalories 684kcalCarbohydrates 68.2gProtein 56.3gFat 19.9gSaturated Fat 4.2gPolyunsaturated Fat 3.78gMonounsaturated Fat 9.79gTrans Fat 0.1gCholesterol 353mgSodium 350mgPotassium 1182.4mgFiber 5.3gSugar 8.3gVitamin A 254.2IUVitamin C 19.01mgCalcium 114mgIron 7.3mg