Category Archives: Goan Chicken recipes

Goans dishesh are distinct in the way they are cooked and served, if you are looking for a dish rich in coconut, lime flavored with peppercorn, wine and bay leaves. Goan dishes are for you.

Goan Green Chicken Curry


1 – full chicken cut to medium pieces (1-1.1kg in all)
1/2 tsp – garlic ginger paste
2 – sprigs curry leaves
Salt to taste
6 tbsp – desiccated coconut
2 – green chillies
1 cup – mint leaves
2-3 cups – coriander leaves
1/2 tsp – cumin seeds
1/2 tsp – pepper corns
1/2 tsp – turmeric pwd
2 – large onions chopped finely
1/2 cup – chopped coriander to garnish
1 tsp – sugar
Cooking oil
1&1-2 inch – cinnamon stick
2 – dried red chilies
4-5 – cardamoms


  • In a mixer, grind the coconut, coriander, mint, some salt, sugar, turmeric, pepper corns, cumin, half the onions & green chillies into a paste, adding water a little at a time till you get a smooth paste.
  • Fry the remaining onions in hot oil & then add garlic-ginger paste, salt, cardamom, cinnamon, whole red chillies and fry well.
  • Add the ground masala/spices 2 tbsp at a time, frying well.
  • Add washed chicken pieces & fry well for 2-3 minutes.
  • Throw in the curry leaves, add 2 cups water, cover & cook till the chicken is done (1 whistle on high flame & simmer for 5 mins in pressure cooker).
  • Garnish with chopped coriander & serve with steamed rice.

Source: food sify

Goan Chicken Curry


  • 1/2 cup tamarind pulp with seeds (4 ounces)
  • 1 cup boiling water
  • 10 black peppercorns
  • 6 dried red chiles, such as Kashmiri or New Mexico, seeded
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • One 1 1/2-inch piece of cinnamon stick
  • 2 tablespoons vegetable oil
  • One 3 1/2-pound chicken, cut into 8 pieces
  • Salt and freshly ground pepper
  • 1 large onion, minced
  • 5 garlic cloves, minced
  • 1 1/2 tablespoons finely grated fresh ginger
  • 1 teaspoon turmeric
  • 2 green fresh hot chiles, such as jalapeƱos, seeded and minced
  • 3 cups water
  • 1 cup unsweetened coconut milk


  • In a heatproof bowl, soak the tamarind pulp in the boiling water, covered, until softened, 30 minutes. Strain through a coarse sieve; discard the seeds.
  • Meanwhile, in a small skillet, combine the peppercorns, dried red chiles, coriander seeds, cumin seeds and cinnamon and toast over moderate heat until fragrant, 1 minute. Transfer to a spice grinder to cool. Grind to a fine powder.
  • Heat the oil in a large enameled cast-iron casserole. Season the chicken with salt and pepper. Add half of the chicken to the casserole and cook over moderately high heat until browned, about 4 minutes per side. Transfer to a plate and repeat with the remaining chicken.
  • Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chili’s. Cook, stirring, until fragrant, 3 minutes.
  • Stir the water and the strained tamarind pulp into the casserole. Return the chicken to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Transfer the chicken breasts to a plate. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper.
  • Return the chicken to the sauce. Simmer the chicken until heated through before serving.

Source: Food&wine