Goan Style Chicken Curry Recipes

GOAN CHICKEN MASALA CURRY

Goan Chicken Masala Curry image

An Indian red masala curry recipe from Goa. My mother used to make for special occasions! It involves making your own masala paste but it's worth it!

Provided by Louella

Categories World Cuisine Recipes Asian Indian Main Dishes Curry

Time 1h5m

Yield 6

Number Of Ingredients 15

Ingredients

6 peppers red chile peppers
1 tablespoon cumin seeds
1 teaspoon coriander seeds
1 (1 inch) piece cinnamon stick
1 (1 inch) piece fresh ginger, peeled
5 cloves garlic, minced
4 peppercorns
4 whole cloves
2 tablespoons oil
1 large onion, finely chopped
1 (2 to 3 pound) whole chicken, cut into 6 pieces
water as needed
2 tablespoons tamarind juice, or more to taste
salt to taste
2 teaspoons fresh cilantro leaves, or to taste

Steps:

Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

Nutrition Facts : Calories 490.2 calories, Carbohydrate 9.5 g, Cholesterol 141.9 mg, Fat 33.6 g, Fiber 1.6 g, Protein 36.7 g, SaturatedFat 8.9 g, Sodium 140.5 mg, Sugar 3.5 g

GOAN CHICKEN CURRY

Goan Chicken Curry image

Make and share this Goan Chicken Curry recipe from Food.com.

Provided by English_Rose

Categories Curries

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless skinless chicken breasts, cut into chunks
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 large onion, sliced
3 garlic cloves, finely sliced
1 (14 ounce) can coconut milk
salt
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup water

Steps:

Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.
Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.

Nutrition Facts : Calories 454.7, Fat 30.9, SaturatedFat 18.1, Cholesterol 68.4, Sodium 423.2, Carbohydrate 15.9, Fiber 4.3, Sugar 8.3, Protein 31.2

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