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goan style chicken curry

WAZA avatar
Recipe by
Bibi Maizoon
@WAZA
Sonoma, CA

Helpful Hints: Mixing the powdered spices, ginger & garlic with water & lime juice not only makes a tasty marinade to add flavor to the chicken - it also prevents scorching the spices when added to hot oil.

yield 4 -6
prep time 1 Hr
cook time 40 Min
method Stove Top

Ingredients For goan style chicken curry

  • 1 kg skinless chicken pieces, bone in preferred
  • 2 tsp black mustard seeds
  • 1 c onion, sliced finely
  • 1 can coconut milk, (400 ml)
  • 2 tbs cooking oil
  • 1 tbs ghee or coconut oil
  • MIX TO SMOOTH PASTE FOR MARINADE WITH 1/2 C WATER:
  • 2 tsp kashmiri mirch (or 1 tsp cayenne + 1 tsp paprika)
  • 1/2 tsp turmeric/haldi
  • 2 tbs ground coriander/dhania
  • 2 tsp ground cumin/jeera
  • 1 tsp garam masala
  • 1 tbs lime juice
  • 1 tbs garlic paste
  • 1 tbs ginger paste
  • 2 tsp salt

How To Make goan style chicken curry

  • 1
    Mix all ingredients listed for marinade and coat chicken pieces, allow to marinate for 30 minutes to one hour in an airtight container in the refrigerator.
  • 2
    In a heavy bottomed skillet or kadhai, heat oil & ghee for about 5-7 minutes until fragrant. Add mustard seeds for and fry for 1 minute. Add onions and fry until beginning to brown.
  • 3
    Add chicken pieces and marinade, fry for 7 minutes stirring frequently.
  • 4
    Stir in coconut milk and 1/2 cup water, simmer for 18-20 minutes uncovered or until chicken is cooked through & oil has separated from sauce. Salt to taste & serve.
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