and onion paste by handy then you can prepare it under 30 minutes and this curry tastes too good. You can adjust the thickness of the gravy as you wish. I have adapted the video version of goan curry to my taste.
Ingredients for Authentic Goan Chicken Curry
Onion – 3 Numbers (Large, US Onions)
Tomatoes – 4 Pureed
Green Chilis – 4 Numbers
Red Chili Powder – 1/2 Tbsp or More
Coriander Powder – 2 Tbsp
Turmeric Powder – 1/2tsp
Garam Masala Powder – 1 Tbsp
Thick Coconut Milk – 1 Cup
Second Extracted Coconut Milk – 1/2 Cup
Bay Leaves and Cloves – 3 Each
Oil and Salt – As Needed
Optional Curry Leaves – Few
Coriander Leaves – Few Sprigs
Ingredients to Marinate the Chicken
Yogurt – 2 Tbsp or Lemon Juice – 1 Tbsp
Turmeric Powder – 1/2tsp
Red Chili Powder – 1 Tbsp
Kosher Salt – 1tsp
Grated Ginger or paste – 2tsp
Chicken – 2 Pounds
Mix all the ingredients (Stepwise Pic 1) with well cleaned and water drained chicken pieces for 1 hour at least. You can marinate overnight in refrigerator.
How to make Authentic Chicken Goan Curry
- Slice half of the onions roughly; Saute them with 2-3 Tbsp oil and 1/2tsp salt until onion turns translucent and well cooked.
- Just add few sprigs of coriander leaves when onion mixture is hot (Pic 2) and grind it to fine paste.
- Boil water in sauce pan, add the tomatoes in well boiled water, rest it 5 minutes, peel the skin and once it cooled down, make the tomato puree and keep aside.
- Chop the rest of onion finely and make other stuffs ready.
- In the same pan/kadai add enough oil, when oil is hot enough add bay leaves and cloves.
- Add the chopped onions, curry leaves and green chili’s sauté till it turns nice brown in color (Pic 3).
- Now add the marinated chicken, cover the lid and cook for 2-3 minutes or till chicken coats well with marinated stuff (Pic 4).
- Now add onion+ coriander leaves paste (Pic 4), since its sautéed before no need to cook long time, just cover and cook for 3-4 minutes in medium flame.
- Add the tomato puree (Pic 5) and cover the lid (Pic 6) and cook for 5 minutes at least or till oil separates.
- Now add coriander powder, red chili powder, garam masala powder and cook in low to medium flame for another 2-3 minutes (Pic 7).
- Finally add both the coconut milks if necessary add some water and cook for 5-8 minutes.
- Keep stirring on and off but through the whole process cover the lid and cook.
- At last when gravy gets thick and cooked well (Pic 8) garnish some coriander leaves (optional) and remove from heat.
- This curry goes well with Chapathi, Tiffin Varieties, Rice and Biryani.