Name: Goan Chicken Curry with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1/4 Dry coconut; 1 tsp Oil; 2, sliced Onions; 6 cloves Garlic; 1 inch Ginger; 2, slit Green chillies; 3 tbsp Oil; all Masala paste; 3 tsp (heaped) Bottle masala; 1/2 kg Chicken; to taste Salt; 2 medium Potatoes; approx 1 cup Water; 1/2 cup Tamarind extract (small ball of tamarind soaked in 1/2 cup water); if needed Coriander leaves

Ready in

45 mins

Cuisine

Indian · Goan

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Flavours by AR on YouTube

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.

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Tap an ingredient to mark it ready0 of 15 ready

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

⚠ Contains Allergens

coconut

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 simmer for . Turn off the heat. (Optional: add coriander leaves if needed).

Step 9: Serve

Serve the hot Goan chicken curry with steamed 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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