Goan Chicken Curry with Potatoes
Recipe Summary
- This video demonstrates how to prepare a delicious and flavorful Goan chicken curry with potatoes. The recipe involves roasting coconut and onions with ginger, garlic, and green chilies to create a rich masala paste, which is then cooked with chicken and potatoes to create a hearty and aromatic curry.
All Ingredients - For Masala Paste
- Dry coconut 1/4
- Oil 1 tsp
- Onions 2, sliced
- Garlic 6 cloves
- Ginger 1 inch
- Green chillies 2, slit
All Ingredients - For Curry
- Oil 3 tbsp
- Masala paste all
- Bottle masala 3 tsp (heaped)
- Chicken 1/2 kg
- Salt to taste
- Potatoes 2 medium
- Water approx 1 cup
- Tamarind extract (small ball of tamarind soaked in 1/2 cup water) 1/2 cup
- Coriander leaves if needed
Tools You'll Need
- Pan
- Pot
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Tamarind paste?
- 1 tbsp lime juice + 1 tbsp brown sugar (per 1 tbsp paste)
- Pomegranate molasses (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Roast Coconut and Onions
Add 1/4 dry coconut to a pan with 1 tsp of oil. Add 2 sliced onions. Roast on medium to high heat until the onions turn brown and get charred, stirring frequently.
Step 2: Add Aromatics and Cool
Add 6 cloves of garlic, 1 inch of ginger, and 2 slit green chilies to the pan with the roasted onions and coconut. Continue to roast for a short while, then turn off the heat and let the mixture cool down.
Step 3: Grind Masala Paste
Transfer the cooled roasted ingredients into a grinder. Add water and grind into a slightly coarse paste.
Step 4: Fry Masala Paste
Heat 3 tbsp of oil in a pot. Add the prepared masala paste and 3 heaped tsp of bottle masala. Fry for on medium heat, stirring continuously, until the oil separates and the masala darkens.
Step 5: Add Chicken and Salt
Add 1/2 kg of chicken pieces to the pot. Add salt to taste. Mix well to coat the chicken thoroughly with the masala, ensuring the heat remains at medium.
Step 6: Add Potatoes
Add 2 medium-sized chopped potatoes to the pot. Combine well with the chicken and masala.
Step 7: Cook the Curry
Rinse the grinder with approximately 1 cup of water and add it to the curry. Give the curry a good mix. Cover the pot with a lid and cook for until the chicken and potatoes are tender.
Step 8: Add Tamarind and Simmer
Add the tamarind extract (made from a small ball of tamarind soaked in 1/2 cup water) to the curry. Stir well. Cover and for . Turn off the heat. (Optional: add coriander leaves if needed).
Step 9: Serve
Serve the hot Goan chicken curry with rice or rotis. Add more water if you want a thinner gravy.
Pro Tips
• Roast onions and coconut on medium to high heat to get a charred flavor.
• Adjust the amount of green chilies and bottle masala according to your spice preference.
• Add more water if you prefer a thinner gravy.
Recipe Variations
• You can substitute chicken with other meats like mutton or fish.
• For a vegetarian version, use paneer or mixed vegetables instead of chicken.
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