Goan Chicken Ros
A light, homestyle Goan chicken curry with a smooth coconut and spice gravy. It is gently spiced, comforting, and perfect with sannas, pav, or plain rice when you want something warm and soulful.
For 4 servings
- prep · ~15 min
Soak the chilies and prep the chicken.
1.Soak the dried red chili in a little warm water for 15 minutes.2.Wash the chicken and drain well.3.Slice the onion, chop the tomato, and roughly chop the ginger and garlic.TIPDrained chicken browns better and keeps the gravy from turning watery at the start. - roast · ~2 min
Roast the whole spices.
Warm a small pan over low heat and dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon for 1 to 2 minutes until fragrant.
TIPKeep the heat low so the spices toast evenly without turning bitter. - mix · ~4 min
Grind the masala.
1.Add the roasted spices to a grinder jar.2.Add coconut, soaked dried red chili, ginger, garlic, turmeric powder, tamarind paste, and 0.5 cup water.3.Grind to a smooth paste. - saute · ~11 min
Cook the onion and tomato base.
1.Heat oil in a kadai or deep pan over medium heat.2.Add the sliced onion and cook until soft and lightly golden, 5 to 6 minutes.3.Add the chopped tomato and cook until soft and pulpy, 4 to 5 minutes. - saute · ~7 min
Add the chicken and masala.
1.Add the chicken pieces and stir for 3 to 4 minutes until they lose their raw look.2.Add the ground masala paste and mix well to coat the chicken.3.Cook for 3 minutes, stirring often, so the paste smells cooked and rich. - simmer · ~20 min
Simmer the ros.
Add the remaining 2 cups water and salt. Bring to a gentle boil, then lower the heat, cover, and simmer for 20 minutes until the chicken is tender and the gravy is smooth and lightly thin.
TIPRos should be lighter than a thick curry, so add a splash of water at the end if the gravy reduces too much. - garnish
Garnish with coriander leaves.
- serve
Serve hot with rice, sannas, or pav.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the chicken well before it hits the pan so it sears lightly instead of watering down the onion-tomato base.
- 2Roast the whole spices only until aromatic; dark roasting will make this light ros taste harsh and bitter.
- 3Grind the coconut masala very smooth so the gravy turns silky rather than grainy.
- 4Cook the ground paste for a few minutes with the chicken to remove any raw coconut and tamarind taste.
- 5Keep the simmer gentle after adding water; a hard boil can toughen bone-in chicken and split the gravy.
- 6Ros should stay thinner than a regular curry, especially if serving with sannas or pav, so loosen with hot water before serving if needed.
- 7This curry tastes even better after a short rest, as the coconut, tamarind, and whole spices settle into a rounder flavour.
Adapt it for your goals.
Spicier
Use hotter dried red chilies or add 1 or 2 extra for a bolder ros without changing the coconut base.
bonelessBoneless
Make it with boneless chicken for easier eating; reduce simmering time so the meat stays juicy.
thicker curryThicker-curry
Use a little less water if you want a richer gravy to serve with rice instead of the traditional lighter ros style.
seafoodSeafood
Swap chicken for firm fish or prawns for a coastal variation; add seafood near the end so it does not overcook.
Why this is on our healthy list.
Protein-Rich Main Dish
Chicken makes this ros a satisfying meal with good-quality protein that helps make the dish filling.
Spice-Based Flavoring
Coriander, cumin, pepper, ginger, garlic, and turmeric add depth without needing heavy cream or excess fat.
Coconut for Natural Body
Fresh coconut thickens and enriches the gravy naturally, giving texture and flavor from a whole ingredient.
Frequently asked questions
Yes, but soak it in warm water first and grind it very well. Fresh coconut gives the smoothest texture and most authentic taste.
