Goan Chicken Sagoti

Name: Goan Chicken Sagoti
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: goan
Ingredients: 700 g chicken (bone-in, cut into medium curry pieces); 1 cup fresh coconut (grated); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, chopped); 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 5 pcs dried red chili (adjust to heat level); 2 tsp coriander seeds; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs cloves; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 1 tbsp tamarind paste; 2 tbsp oil; 0.5 tsp salt; 2 cup water (for grinding and simmering)

RATING

4.4/5(58)

TASTE SCORE

9/10

A rich Goan chicken curry with roasted coconut, warm spices, and a deep, earthy gravy. It is gently simmered until the chicken turns tender and the masala becomes glossy, bold, and full of coastal flavor.

PREP

25m

COOK

45m

SERVES

1 KATORI

460 cal

SERVINGS

METHOD · 6 STEPS

roast · ~8 min
Roast the coconut and whole spices.
1.Heat a dry pan over low to medium heat.
2.Add grated coconut, garlic, ginger, dried red chili, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon.
3.Roast slowly, stirring often, until the coconut turns deep golden and smells nutty.
4.Take the pan off the heat and let the mixture cool slightly.
TIPKeep the heat moderate so the coconut browns evenly and does not turn bitter.
mix · ~3 min
Grind the sagoti masala.
Transfer the roasted mixture to a grinder. Add tamarind paste and 1 cup water, then grind to a smooth, thick masala.
saute · ~10 min
Cook the onions and tomatoes.
1.Heat oil in a heavy pan over medium heat.
2.Add sliced onion and cook until soft and lightly golden.
3.Add chopped tomato and turmeric powder.
4.Cook until the tomatoes break down and the mixture looks jammy.
saute · ~5 min
Coat the chicken with the masala.
Add the chicken pieces and salt to the pan. Cook for 4 to 5 minutes, stirring well so the onions and tomatoes coat the chicken. Add the ground masala and mix well.
simmer · ~25 min
Simmer until the chicken is tender.
Pour in the remaining 1 cup water and bring the curry to a gentle simmer. Cover and cook until the chicken is tender and the gravy is rich and slightly thick.
TIPStir once or twice during simmering so the masala does not catch at the bottom.
serve
Serve the sagoti hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the coconut slowly until deep golden, not dark brown, or the gravy can taste bitter.
2
Let the roasted masala cool a little before grinding so it blends smoother and thicker.
3
If the masala seems grainy, add a splash of water and grind again for a silkier curry.
4
Bone-in chicken gives the sagoti a fuller, richer gravy during the long simmer.
5
Keep the simmer gentle after adding the ground coconut masala so it does not catch on the pan.
6
The curry tastes even better after 30 minutes of resting, when the tamarind and spice flavors settle.
7
Reheat on low heat with a little water, as coconut-based gravies thicken noticeably when cooled.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Use a few extra dried red chilies or hotter varieties for a fiercer, more traditional heat profile.

milder

Milder

Reduce the dried red chilies and add a little extra coconut for a softer, creamier curry.

boneless

Boneless

Use boneless chicken for quicker cooking and easier serving, though the gravy will be slightly less rich.

seafood

Seafood

Replace chicken with firm fish or prawns and shorten the simmer for a coastal Goan-style seafood sagoti.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Chicken provides satisfying protein, making this curry filling and suitable as a substantial meal.

✓

Spice-Based Flavor

Coriander, cumin, pepper, ginger, and garlic bring strong flavor so the dish feels rich without needing much oil.

✓

Contains Coconut Goodness

Fresh coconut adds body and natural richness along with fiber, making the gravy hearty and satisfying.

QUESTIONS?

Frequently asked questions

Yes, but fresh coconut gives a sweeter, richer Goan-style gravy. If using desiccated coconut, roast it carefully and add a bit more water while grinding.