Goan Chicken Ros
A rich, aromatic Goan chicken curry featuring a complex spice blend and creamy roasted coconut. This authentic dish brings the flavors of Goa to your table, perfect with traditional Goan pao or steamed rice.
For 4 servings
7 steps. 45 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a large bowl, combine the chicken pieces with turmeric powder, 0.5 tsp salt, and lemon juice.
- c.Mix thoroughly to ensure each piece is evenly coated.
- d.Set aside to marinate for at least 20-30 minutes at room temperature.
- 2
Step 2
- a.Roast the Masala Ingredients
- b.Heat a heavy-bottomed pan or skillet over low-medium heat. Add the dried red chilies, coriander seeds, cumin seeds, black peppercorns, cloves, cinnamon stick, and star anise.
- c.Dry roast for 2-3 minutes, stirring continuously, until the spices become fragrant. Do not let them burn.
- d.Add the poppy seeds and roast for another 30 seconds.
- e.Finally, add the grated coconut. Continue roasting and stirring for 5-7 minutes until the coconut turns a uniform golden brown.
- f.Remove the mixture from the pan immediately to prevent further cooking and let it cool down completely.
- 3
Step 3
- a.Grind the Masala Paste
- b.Transfer the cooled roasted mixture to a high-speed blender or grinder jar.
- c.Add about 1/4 cup of water and grind to a very fine, smooth paste. Scrape down the sides and add a little more water, one tablespoon at a time, if needed to facilitate grinding.
- 4
Step 4
- a.Prepare the Curry Base
- b.Heat oil in a large pot or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes, until they are soft and golden brown.
- d.Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- e.Stir in the ground masala paste. Cook for 6-8 minutes, stirring frequently, until the paste darkens in color and you see oil separating from the sides.
- f.Add the tomato puree and cook for another 5 minutes, until the mixture thickens and the oil surfaces again.
- 5
Step 5
- a.Cook the Chicken
- b.Add the marinated chicken pieces to the pot. Increase the heat to medium-high and sauté for 5-6 minutes, turning the pieces to seal them on all sides.
- c.Pour in the tamarind pulp, 1.5 cups of water, and 1 tsp of salt. Stir well to combine everything.
- d.Bring the curry to a rolling boil.
- 6
Step 6
- a.Simmer and Finish
- b.Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes.
- c.Cook until the chicken is tender and cooked through, and the gravy has thickened to your desired consistency.
- d.Taste and adjust the seasoning, adding more salt if necessary.
- e.Let the curry rest for 10 minutes before serving.
- 7
Step 7
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Serve hot with Goan pao (bread), sannas (steamed rice cakes), or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh, not desiccated, coconut. The natural oils in fresh coconut are key to the curry's richness.
- 2Roasting the spices and coconut on low heat is crucial. Rushing this step can burn the ingredients, resulting in a bitter taste.
- 3The vibrant red color of the curry comes from Kashmiri red chilies. They provide color without excessive heat.
- 4Don't skip the resting time at the end. It allows the complex flavors of the spices to meld together beautifully.
- 5For a slightly different flavor profile, you can use coconut oil instead of vegetable oil.
Adapt it for your goals.
Protein
Use boneless, skinless chicken thighs or breast, adjusting cooking time accordingly. Prawns or firm fish like kingfish can also be used, added in the last 5-7 minutes of cooking.
VegetableVegetable
Add 1-2 cubed potatoes or carrots along with the chicken to make the curry more substantial and absorb the delicious gravy.
VegetarianVegetarian
Replace chicken with firm tofu, paneer, or a mix of vegetables like mushrooms, cauliflower, and chickpeas. Add paneer or tofu in the last 5 minutes to prevent them from breaking.
CreaminessCreaminess
For an even richer and creamier gravy, substitute half of the water with thin coconut milk during the simmering stage.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Anti-inflammatory Properties
The blend of spices like turmeric, ginger, cloves, and cinnamon contains powerful antioxidants and anti-inflammatory compounds that can help combat oxidative stress and reduce inflammation in the body.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats. They are easily digested and can serve as a quick source of energy for the body and brain.
Boosts Metabolism
Spices like red chilies and black pepper contain compounds like capsaicin and piperine, which have been shown to have a thermogenic effect, potentially giving a slight boost to your metabolism.
Frequently asked questions
One serving of Goan Chicken Ros contains approximately 450-550 calories, depending on the specific cut of chicken used and the amount of oil.