Go Back
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