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A classic Goan delight, this chicken curry features tender chicken pieces simmered in a fragrant and creamy coconut milk gravy. The freshly ground spice paste, or 'ros', gives it a unique, authentic flavor that pairs perfectly with steamed rice or Goan pao.
For 4 servings
Roast Spices and Prepare Masala Paste (10 minutes)
Build the Curry Base (15 minutes)
Sear Chicken and Cook Masala (10 minutes)
A classic Goan delight, this chicken curry features tender chicken pieces simmered in a fragrant and creamy coconut milk gravy. The freshly ground spice paste, or 'ros', gives it a unique, authentic flavor that pairs perfectly with steamed rice or Goan pao.
This goan recipe takes 70 minutes to prepare and yields 4 servings. At 544.58 calories per serving with 27.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Simmer the Curry (25 minutes)
Garnish and Serve (2 minutes)
Replace chicken with 2 cups of boiled chickpeas, paneer cubes, or a mix of sturdy vegetables like potatoes, carrots, and green beans. Add them after the masala is cooked and adjust simmering time accordingly.
Substitute chicken with 500g of prawns or a firm white fish like kingfish (surmai). Add the seafood in the last 5-7 minutes of simmering to prevent overcooking.
Add one large potato, cubed, along with the onions to make the curry more substantial and filling.
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
The curry is packed with spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent natural anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy by the body compared to long-chain fatty acids.
One serving of Goan Chicken Ros Curry contains approximately 550-600 calories. This is an estimate and can vary based on the cut of chicken used and the fat content of the coconut milk.
This curry offers a good balance of protein from chicken and beneficial compounds from spices like turmeric and ginger. However, it is rich in calories and saturated fats from the coconut and coconut milk. It can be enjoyed as part of a balanced diet. To make it lighter, use chicken breast and light coconut milk.
Absolutely! This curry tastes even better on the second day as the flavors have more time to infuse. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
If you can't find Kashmiri chillies, you can use Byadgi chillies for a similar color and mild heat. Alternatively, use 1 teaspoon of paprika for color and a pinch of cayenne pepper or red chilli powder for heat.
If the gravy is too thin, simply remove the lid and let it simmer on low heat for an additional 5-10 minutes. This will allow some of the excess water to evaporate and thicken the sauce.
Yes, you can freeze this curry. However, curries with coconut milk can sometimes separate upon thawing. To minimize this, cool the curry completely before freezing in a freezer-safe container. Thaw in the refrigerator overnight and reheat gently, stirring well to re-emulsify the sauce.
This recipe goes great with these complete meals
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