Goan Chicken Curry

Goan Chicken Curry – Paleo Chicken recipes

The Goan chicken curry is super simple to make and is packed with spices making it a delectable treat for everyone. Take this for your potlucks, feed it to your guests or make it for that special date night, it will never and I promise you never let you down.

Goan Chicken Curry is a dish that hails from again western part of India (there are too many dishes from the western part of India on this blog) and is essentially chicken slow cooked in a concoction of coconut & other spices. While it sounds pretty good and tastes that way too I somehow am not too much of a coconut fan. I mean there are definitely somethings id rather have coconut in than not but then there are other places where I could use my creativity to transform.

So I did just that. I may have levelled down the amount of coconut in the curry and upped the ante of all the other spices especially coriander to create a curry that is absolutely indulgent and one that will leave a lingering taste long after. Dont miss out the video of this episode coz you will know exactly what I am talking of.

Goan chicken curry

This curry is a bit on the spicier side. I must admit. But it can be easily made kid friendly by leveling down the amount of chillies you add. It is best enjoyed with rice or gluten free flatbreads and if you team it up with raw onions sprinkled with lemon juice along with a dash of salt and pepper, it is indeed a match made in heaven.

Lets dive straight in then:

Goan Chicken Curry

Goan Chicken Curry

Snehal Vaidya
This Goan Chicken curry uses a slight variation by leveling its down coconut milk content and indulging in aromatic flavors of coriander, garlic and other spices delivering a meal that will leave a lingering taste long after.
Course Curry, Main Course, Meals
Cuisine Indian



  • Chicken Breasts - 5
  • Himalayan Sea Salt - 1 teaspoon
  • Extra Virgin Olive Oil - 1/4th cup
  • Turmeric powder - 1/2 teaspoon
  • Coriander powder - 1 heaping teaspoon

For the Coriander paste:

  • Coriander leaves - 1 cup
  • Green chillies - 4 medium ones
  • Lemon Juice - of 1/2 a lemon
  • Himalayan sea salt - 1/2 teaspoon
  • Black pepper powder - 1 teaspoon
  • Garlic cloves - 3-4
  • Ginger - 1 knob
  • Coconut milk - 1/2 cup

For the curry:

  • Pure desi ghee - 2 tablespoon (Use avocado oil or coconut oil as a substitute)
  • Cumin Seeds - 1 teaspoon
  • Mustard Seeds - 1/2 teaspoon (optional)
  • Onions - 2 medium sized finely chopped
  • Tomatoes - 2 large or 3 medium sized finely chopped
  • Turmeric powder - 1/2 teaspoon
  • Coriander powder - 1 teaspoon
  • Garam Masala - 1 teaspoon
  • Chicken Curry Masala - 1 tablespoon

To Garnish:

    Dry coconut flakes or coriander leaves


      • Start with marinating the chicken
      • Chop the chicken breasts into cube sized pieces and add in the oil and other spices
      • Mix well and cover and let it sit in the fridge for at least 4-5 hours (best when you let it sit overnight)
      • Next to a heated skillet add in the fat of your choice – ghee / avocado oil / coconut oil
      • When adequately hot add in the cumin & mustard seeds
      • Once the mustard starts crackling in – add in the onions along with 1/4th teaspoon of Himalayan sea salt and cook the onions on a medium flame for 15 – 20 mins – until they have caramelized well
      • Keep stirring in between
      • While the onions are cooking make the coriander paste
      • To a blender pot add garlic, ginger, coriander leaves, coconut milk, green chillies, salt, pepper and lemon juice
      • Blend them all up into a smooth paste
      • Now turn back to the onions – they should be done by now
      • Next add in the chopped tomatoes, stir them well and cook them for 5-7 mins until tender
      • Once the tomatoes are done mix in the green coriander paste and stir well to combine
      • Then add in the spices – turmeric powder, black pepper powder, coriander powder, garam masala – and mix everything well
      • Cook the whole mixture together until it comes to its first boil
      • Next add in the marinated chicken and mix well to incorporate the base mixture with the base green paste
      • Add in salt as per taste
      • Cover the skillet and cook the chicken for 25 mins on a medium flame
      • After 25 mins – the chicken should be done and should be smelling fantastic
      • Give it a goos stir and add in the chicken curry masala
      • Mix well and cook for a further 3-4 mins (without covering this time)
      • After 4 mins turn off the gas and garnish with dry coconut flakes or coriander leaves
      • After 4 mins turn off the gas and garnish with dry coconut flakes or coriander leaves
      • Serve hot with rice or paleo flatbread


      Keyword Chicken Curry, Goan Chicken Curry