Goan Chicken Curry
Prep Time: 20 mins I Marinating Time: 1 hr. I Cooking Time: 30-40 mins I Serving: 2-3

Ingredients :-
For Marinating :-
500 g / 1.1 pound Boneless Chicken Pieces (Thighs)
1 tsp. Turmeric Powder
1 tsp. Salt
½ tbsp. Lime Juice
For Gravy :-
3 tbsp./45 ml Veg/Cooking Oil
1.5 tbsp. Ginger-Garlic Paste
2 Onion, medium-sized (finely chopped)
2 Green Chilli (chopped) Optional
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Garam Masala Powder
2 cups/ 450 ml Chicken Stock
1 cup/ 230 ml Thick Coconut Milk
Method :-
Take a large bowl and marinate the chicken with turmeric powder + salt + lime juice. Mix well and refrigerate covered for 1 hr.
Heat oil in a non-stick pan/kadai. Add ginger-garlic paste, stir and sauté for 3-4 minutes on low-medium flame until colour changes to light golden
Add chopped onions to the pan/kadai, mix and sauté for 5-7 minutes on low-medium flame. Keep stirring until colour changes to light golden brown
Next add chopped green chillies to the pan/kadai and stir for 1-2 minutes
Add the marinated chicken to the pan/kadai. Mix well and cook for 3-4 minutes
Next add red chilli powder + cumin powder + garam masala powder. Mix well and cook until oil separates.
Add chicken stock to the pan/kadai stir to mix and bring it to boil. Cover and simmer for 10-15 minutes on low flame
Add coconut milk, mix well and simmer for 3-4 minutes on low-medium flame
Once gravy thickens, turn off the gas
Time to Taste :)
Enjoy this dish with plain boiled Rice or tossed Noodles
Note : pls adjust the spice levels to your taste.