Goan Chicken Curry
Goan Chicken Curry (bottom left) with Kachumber, Raita, and Green Moong Dal Khichdi from WITH LOVE & MASALAS by Barkha Cardoz. Photo by Lauren Volo.
This recipe is a preview from With Love & Masalas: Everyday Indian Recipes from My Kitchen to Yours. Get it on November 19th from Burlap & Barrel, or click here for more sneak peaks!
This dish is a family favorite our kids grew up eating regularly. The mild curry gets tons of fragrance from the pepper and turmeric in our Goan Masala. Then it’s balanced with tart, tangy, and sweet creaminess and cooked down until nice and thick. Serve it with white basmati rice, and you’ll be the star chef of your home, too!
— Barkha Cardoz
Prep Time: 15-20 minutes, plus 1 hour inactive
Cooking Time: 1 hour
Masala: Goan Masala
Barkha’s heat index: 2
INGREDIENTS:
Around 2 lbs chicken. (1 whole chicken cut up into breast, thighs, and drumsticks. 3 breasts, cut in half. Or around 6 thighs with or without the skin.)
Salt to taste
4 Tbsp neutral cooking oil
2 cups finely chopped onions
7-8 garlic cloves, finely chopped
2 Tbsp peeled and finely chopped fresh ginger
2 Tbsp Goan Masala
3 Tbsp tamarind paste (pg. TK)
1 Tbsp vinegar, plus more to taste
1 Tbsp sugar
1 14-oz can full-fat coconut milk
DIRECTIONS:
Toss about 1 tsp of salt over the chicken and set it in a tray until it reaches room temperature—about 30 minutes.
When ready to cook, set a large heavy-bottomed pot on medium heat. Add the oil and warm until it shimmers. Add the onions and sauté, stirring now and then, until translucent—8-10 minutes. (If they start to brown or smoke, lower the heat.)
Stir in the garlic and ginger and sauté until soft—3-4 minutes.
Add the Goan Masala and another ½ tsp salt and stir to coat the aromatics in oil. Then stir in the chicken and cook, uncovered, until the chicken gets a bit of a sear—8-10 minutes—stirring as needed to prevent the chicken from burning or sticking to the bottom of the pan.
Stir in the tamarind paste, vinegar, sugar, and ½ of the coconut milk. Cover, reduce the heat to low, and simmer until the chicken is almost fully cooked—10-15 minutes.
Stir in the rest of the coconut milk and simmer, uncovered, until the sauce reduces to a thick curry—about 10 minutes.
Taste and stir in more salt or vinegar if desired. Then cook for another 1-2 minutes to bring the final ingredients together, and serve!
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