Goa Chicken Curry


by: Aarthi

This dish is a typical Goa Chicken Curry. Tender chickens is cooked in a spicy tangy spice paste. While frying onions and tomatoes, please make sure that the tomatoes gets mushy and completely disintegrate,this is what gives the lovely saucy curry.


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serves: 3

1/2 kg Chicken

1 Onion, sliced thinly

3 large Tomatoes, chopped finely

3 tbsp Oil

Salt to taste

2 tsp Vinegar

For Goan Spice paste:

1 tbsp Ginger, minced

8 large Garlic, cloves

1 stick Cinnamon / Pattai

2 tbsp Coriander seeds /Malli

2 tsp Cumin seeds / Jeera

4 Dry red chili (I used 1 1/2 tblspn of red chilli paste)

4 cloves / Krambu

1 tsp Turmeric powder

1 tsp Pepper

1 small Tamarind, lime sized (I used 1 tblsp of store bought tamarind paste)

1 tsp Salt

1 tsp Sugar

Nutrition Facts
Goa Chicken Curry

Servings Per Recipe: 3

Amount per Serving

Calories: 631

  • Total Fat: 42.3 g
  •     Saturated Fat: 8.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 121.7 mg
  • Sodium: 937.8 mg
  • Total Carbs: 32.7 g
  •     Dietary Fiber: 7 g
  •     Sugars: 17.8 g
  • Protein: 33.6 g

how is this calculated?

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1.  Make a fine paste of all the goan spices by adding them to some water.

2.  Heat oil in a pan/kadai and throw in the onions, cook till golden brown.

3.  Then add the spice paste and cook till oil separates.

4.  Add in tomatoes and cook till mushy.

5.  Throw in the chicken pieces and cook till all sides are well seared.

6.  Pour in 1/2 cup of water and bring that to boil.

7.  Cover and simmer for 15-20 min or until the chicken is cooked.

8.  Pour in some vinegar and finish the dish.

Cooks' note:
Serve hot with rice.


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