Goa memories are so dear to me, there is something magical and peaceful about Goa that I couldn’t find in other parts of India so far. Goa is the place where I first time went on a scooter ride, the place with beautiful colorful houses and their unique architecture, the place where I first time saw rice fields, the wild beaches, the abundant greenery and the exotic palm trees, the smells of the spices in Mapusa market and not lastly, the delicious food to die for. I would say a place in India too good to be true, a friendly place to escape to lay back, relax, chill and put your thoughts together.
I like experimenting Goan cuisine, it is not very spicy but high on flavour. Goan cuisine it’s a mix of its native cuisine and many European influences.
The Goan fish curry or chicken cafreal, Xacuti or Pork vindaloo are just a few of the signature dishes from Goa.
The recipe I’m sharing today it’s a simple Goan chicken curry made with fresh coconut, dry mixed roasted spices and a rich coconut milk – tomato gravy.
Have you ever tried to dry roast spices? If you haven’t then you should, the smell that the spices will emit is amazing. Also, dried whole spices are much more fragrant and flavorful then already ground spices.
If you search for more Indian coconut milk based curries, you may want to take a look at these recipes:
- Eggplant and spinach coconut curry
- Chicken coconut curry recipe
- Curried sweet potato soup with coconut milk
- Chicken almond korma
- Fried fish with coconut sauce
If coconut milk or coconut cream is not available in your supermarket, here’s a recipe to help you make fresh coconut milk or coconut cream at home.
Step by step Goan coconut chicken curry recipe
In a frying pan dry roast poppy seeds
Once done, grind them together with garlic, ginger and fresh grated coconut, into a fine paste. If necessary, add some water. Keep the paste aside.
Heat oil into a pan, add onions and curry leaves and stir fry until onions turn golden-brown in color.
Note: Fresh curry leaves are not easily available in Western markets, you can find them at your local Indian market or you can buy online on amazon
Add tomatoes and cook until they become mushy and oil starts to separate.
Bring the chicken pieces into the pan and stir fry on medium heat for about 10 minutes.
Add the ground paste, water, garam masala, turmeric powder and salt per taste. Mix well, cover the pan and let it cook for about 20 minutes.
Add the coconut milk and simmer for 10 minutes.
Serve this delicious goan chicken curry hot, with rice or flatbread.
- 500 gm mixed chicken pieces (with or without bones);
- 1 tbsp poppy seeds;
- 2 tbsp cumin seeds;
- 2 tbsp coriander seeds;
- 2 dried red chillies;
- 1 tbsp garlic paste;
- 1 tsp ginger paste;
- 1 cup fresh grated coconut;
- 2 onions, chopped;
- 2 tomatoes, chopped;
- 1 tsp garam masala;
- 1/2 tsp turmeric powder;
- 1 cup coconut milk;
- 1 sprig fresh curry leaves;
- 1 1/2 cup water;
- salt per taste;
- oil.
- In a frying pan dry roast poppy seeds, cumin seeds, coriander seeds, and red chillies. Enjoy the smell! Stir and toss them around for 1-2 minutes, on medium heat.
- Once done, grind them together with garlic, ginger and fresh grated coconut, into a fine paste. If necessary, add some water. Keep the paste aside.
- Heat oil into a pan, add onions and curry leaves and stir fry until onions turn golden-brown in color.
- Add tomatoes and cook until they become mushy and oil starts to separate.
- Bring the chicken pieces into the pan and stir fry on medium heat for about 10 minutes.
- Add the ground paste, water, garam masala, turmeric powder and salt per taste. Mix well, cover the pan and let it cook for about 20 minutes.
- Add the coconut milk and simmer for 10 minutes.
- Serve hot with rice or flatbread.
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