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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.

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