Can't wait to see what you cook!
Cook this and be the first to share your photo
Spicy Goan Coconut Chicken Curry
Rate this recipe:
A fiery, aromatic Goan-style curry with tender chicken simmered in creamy coconut milk and a punchy spiced base. Bold, warming, and deeply fragrant — this is coastal Indian cooking at its most satisfying.
Cooking Ability Level
Prep
15 mins
Cook
40 mins
Serves
4
Difficulty
Getting Somewhere
Budget
Reasonable
Calories
480
Ingredients
- 700g chicken thighs, boneless and skinless, cut into large chunks
- 1 x 400ml tin coconut milk
- 1 large onion, finely sliced
- 4 garlic cloves, finely chopped
- 2 tbsp vegetable oil
- 1 tsp cumin seeds (or 1 tsp ground cumin)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1–2 tsp chilli powder or hot sauce (adjust to your heat preference)
- 2 tbsp tomato paste
- 1 tbsp white wine vinegar
- 1 tsp sugar
- 1 tsp salt, plus more to taste
- Black pepper to taste
- Fresh coriander or parsley to serve (optional)
- Cooked rice, to serve
1. Heat the vegetable oil in a large, deep frying pan or saucepan over medium-high heat. Add the cumin seeds (if using whole) and let them sizzle for 30 seconds until fragrant.
2. Add the sliced onion and a pinch of salt. Fry for 8–10 minutes, stirring regularly, until the onion is deep golden and beginning to caramelise. This is the flavour base — don't rush it.
3. Add the chopped garlic and cook for 1–2 minutes, stirring constantly so it doesn't burn.
4. Reduce the heat to medium. Add the smoked paprika, ground cumin, ground coriander, turmeric, and chilli powder. Stir everything together and cook the spices in the oil for 1–2 minutes until deeply fragrant.
5. Stir in the tomato paste and cook for another 2 minutes, letting it darken slightly.
6. Add the chicken pieces and stir well to coat them in the spiced base. Turn the heat up to medium-high and cook for 4–5 minutes, turning the chicken occasionally, until it takes on some colour.
7. Pour in the coconut milk, white wine vinegar, and sugar. Stir well to combine everything into a rich sauce. Season with salt and black pepper.
8. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 20–25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened to a creamy, clinging consistency.
9. Taste and adjust — add more chilli for heat, a splash of vinegar for brightness, or a pinch of sugar to balance.
10. Serve over steamed rice, scattered with fresh coriander if you have it.
Got a question while you're cooking?
Nutrition per Serving
480
Calories
38g
Protein
12g
Carbs
30g
Fat