Goan Chicken Curry

Nuvita Biscuits

This curry recipe packs a punch but it’s not as hot as you’d think. The flavours mellow as it cooks and the raita adds a cooling touch

To make raita, simply grate a peeled and deseeded cucumber into natural yogurt and add salt, pepper and freshly chopped mint.


  • 2tbsp oil
  • 2 large onions, sliced
  • 1.25kg (2lb 12oz) boneless, skinless chicken thighs, halved
  • 2 x 400g cans coconut milk
  • 6 medium tomatoes, roughly chopped
  • 1tsp sugar
  • 2tbsp tamarind paste

For the paste:

  • 10 fat red chillies
  • ½tsp cumin seeds
  • 1tsp coriander seeds
  • 6 black peppercorns
  • 1tsp ground cinnamon
  • 6 cardamom pods
  • 5cm (2in) piece fresh root ginger, peeled and chopped
  • 6 garlic cloves, peeled


To make the paste, put all the paste ingredients into a food processor with 5tbsp cold water and blend.

To make the curry, heat the oil in a large saucepan – a wok is ideal – then cook the onions until quite soft, for around 10 minutes. Now add the paste and cook for a few minutes, stirring. Add the chicken and coat well in the paste. Add a little salt, then the coconut milk and tomatoes. Bring to the boil then turn down to 
a very gentle simmer and cook, uncovered, for 2 hours, stirring occasionally. Just before serving, add the 
sugar and tamarind paste. Serve with pilau rice and raita.



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