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A fragrant and creamy chicken curry from the Konkan coast of India. This authentic Goan recipe features a special blend of roasted spices and fresh coconut, creating a tangy, spicy, and deeply flavorful gravy that pairs perfectly with steamed rice or neer dosa.
For 4 servings
Marinate the Chicken
Dry Roast the Spices
Grind the Masala Paste
A fragrant and creamy chicken curry from the Konkan coast of India. This authentic Goan recipe features a special blend of roasted spices and fresh coconut, creating a tangy, spicy, and deeply flavorful gravy that pairs perfectly with steamed rice or neer dosa.
This goan recipe takes 65 minutes to prepare and yields 4 servings. At 484.85 calories per serving with 36.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Curry Base
Cook the Chicken
Garnish and Serve
Replace chicken with 500g of firm white fish like kingfish (surmai) or pomfret. Add the fish pieces in the last 8-10 minutes of cooking to prevent them from breaking apart.
Use 2 cups of boiled chickpeas, 250g of paneer, or mixed vegetables like potatoes, carrots, and green beans instead of chicken. Adjust the simmering time accordingly.
For a richer, creamier gravy, add 1/4 cup of thick coconut milk at the very end of cooking. Stir it in and simmer gently for 2-3 minutes. Do not let it come to a rolling boil.
Chicken provides high-quality lean protein, which is essential for muscle building, tissue repair, and maintaining a healthy immune system.
The curry is packed with spices like turmeric (containing curcumin), ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties.
Spices like black peppercorns and dried red chilies contain compounds like piperine and capsaicin, which can help give your metabolism a slight boost and aid in digestion.
A single serving of Konkani Chicken Curry contains approximately 480-550 calories. This is an estimate and can vary based on the cut of chicken and the amount of coconut and oil used.
It can be part of a balanced diet. It's high in protein from chicken and contains beneficial anti-inflammatory spices like turmeric and ginger. However, it is also rich in saturated fats from coconut, so it should be consumed in moderation, especially for those monitoring cholesterol levels.
Yes, you can use boneless, skinless chicken thighs or breasts. Cut them into 1.5-inch pieces and reduce the final simmering time to about 15-20 minutes, or until the chicken is cooked through.
The most authentic substitute is dried kokum (2-3 petals soaked in warm water). If you don't have either, you can add a squeeze of fresh lime juice at the end of cooking for a tangy flavor.
Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. Avoid microwaving if possible, as it can make the chicken tough.
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