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Goan Chicken Coconut Curry

Vania Cotta
Hearty chicken curry made with ground coconut and is well eaten with some hot steamed rice.
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine Goan
Servings 4 people


For the curry paste

  • 5 nos Dried red Kashmiri chillies
  • 250 gms Grated coconut
  • 1 Tamarind lime sized ball soaked in water
  • tbsp Turmeric powder
  • 1 tbsp Cumin seeds
  • 3 tbsp Coriander seeds
  • ½ inch Ginger
  • 4-5 cloves Garlic
  • 1 nos Onion
  • 6-7 nos Black peppercorns

For cooking

  • 300 gms Chicken I used chicken breast
  • 3 nos Red onions
  • 1 nos Tomato chopped
  • 1 nos Green chilli
  • Salt to taste


  • Wash the chicken, cut it into small piece and marinate for at least an hour with salt.
  • Grind all the curry paste ingredients with enough water to make a thick paste. Keep aside.
  • Thinly slice the red onions, tomato and keep aside.
  • Slit the green chilli lengthwise. Keep aside.
  • In a pot, fry the onions until translucent. Add tomatoes and chillies. Stir until mushy.
  • Next add the chicken and fry lightly for a minute or two in the onion mixture.
  • Now add the ground curry paste and fry it further.
  • Add enough water and boil until the curry thickens and chicken cooked.
  • Enjoy with some hot steamed rice.


  • I used chicken breast for this recipe but it's best to use chicken on the bone for more flavour. You can use thighs, whole chicken, curry cut pieces, etc.
  • Soak the tamarind ball in a little water for sometime until the tamarind soaks well. I sometimes even soak it in hot water to fasten the process. 
  • This curry paste can also be used to make prawn curry, fish curry or even vegetable curry. 
  • This curry is best eaten with steamed rice or even hot chapatis.
Keyword Chicken Curry, Coconut curry