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This chicken is a typical Goan chicken curry. Goa is a beautiful state in India known for it’s beaches, places of worship and architecture. It was also the location of the opening sequence of the worldwide smash, “The Bourne Supremacy”. Hundreds of beach-side shacks serve home cooked, spicy vindaloos, sarpotels, goan sausages to visitors from all over the world. Goan cuisine is famous for sea food, liberal use of coconut milk, cashews and “kokum” – Garcinia Indica.
I remember this dish from my first luncheon at my to-be-in-laws place. Cilantro, green chillies, cashew nuts tomatoes and coconut milk with a dash of tamarind paste at the end make this curry delightfully flavorful.
Ingredients:
- 1 whole chicken – 2 lbs
- 1 onion- 1/2 to be chopped fine and the other half for grinding
- 2 tomatoes- pureed
- 5-6 cashew nuts- tastes much better with it, I did omit it out this time due to allergy issues
- 2 green chillies
- 1 cup cilantro – finely chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 3 cloves
- 1 small cinnamon stick
- 4 -5 green cardamoms
- 1 /2 cup thick coconut milk
- 1/2 teaspoon tamarind paste
- salt to taste
Method:
Wash chicken and keep aside. Heat oil in a vessel and add cloves, cinnamon stick and cardamoms. Then add 1/2 the chopped onion. Brown this onion by cooking it for 10 minutes on medium high.
While the onion is browning grind 1/2 the onion, cilantro, chillies, ginger , garlic and cashew nuts.(green masala). Add this ground mix to the browned onions.
Fry this for 5- 10 mins on low flame, stirring well. In the meantime, puree the tomatoes and add to this mixture. Fry for another 5 minutes till the tomatoes cook.
Add the chicken pieces and fry well till the chicken gets coated with the green masala and salt for taste.
Add 1/4 cup water and cover, let it cook on medium flame for 15 – 20 mins. When the chicken is cooked, add the coconut milk . Add coconut milk slowly, spoon by spoon, keeping it on low flame. Let it simmer for 5 minutes on low flame and add tamarind paste at the end and mix. Serve hot with chappati or white rice.
Green chicken curry served with white rice and paneer makhanwala. click here for recipe.
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Mmm, love curries. Next time the kids are home, I’ll have to try this. Thanks!
I love almost anything with chicken! Your curry sounds really good!
This looks so so good! I want some right now – for breakfast!
Is there a spice that can take the place of Tamarind paste?
Hi Ina,
You can completely skip the tamarind paste if you like, I like to add it for a little tangy taste. You can skip it or just add extra tomatoes.
I LOVE this. Such a comfort dish!
This looks so lovely Asmita! I do love these sort of curries, grew up with them! And I love Goa! You’re right the cashew nuts do impart a richness to the curry that is noticeable, don’t they? This is very similar to the Malay Korma too and a couple of Thai curries but I guess since we all use fairly similar spices, the similarities aren’t surprising! Lin xx
just drooling over this yummy chicken curry. i love the cuisine of goa…this is a must try…
Great “Bourne Supremacy” reference! This dish looks delicious.
This has to be bookmarked. It is such a sumptuous fare. thanks for sharing.
super chicken gravy..looks so yummy
Oh my goodness! I want this so bad… Right now.
This looks delicious! I went to a Goan restaurant for my birthday one year and we all loved the food
Hi Asmita!
Looks wonderful. We wouldnt make it differently in goa. =)
you know, I had written a restaurant review about the place where they filmed with Matt Daemon in palolem. (random)
Hi Helene,
That is really interesting to know about the restaurant review you wrote. Would love to read it.
Love that thick green curry in which you have added the chicken pieces. We are in for the curries esp my other half. However he does not eat chicken, so I am gonna try with fish or lamb. For me, the vegetarian mutton will be good one.
Hi Nava,
You could the same masala (ground paste) and use to make fish. I use catfish and the curry turns out superb. While using fish, I skip the coconut milk.
It looks so tasty and flavourful!
If this is the food at the beach side shacks, then I am ready to go. I have lived in Florida and California and they never really had any outdoor cook shack that I am remember. Nothing like having a delicious curry on the beach. At least I can make this and dream about going there, but I am sure this Goan cuisine is tasty regardless of where you are at. Have a great day!
Thanks Tina,
Goa is really a beautiful place and Goan cuisine is one of the best I have tried. I hope you get to to visit it some day!!!
Nice recipe. I can see where the cashew nuts would add a nice flavor dimension – good idea. I’ve made Goan recipes before, but very few – a mistake on my part (the spicing looks wonderful). Thanks for the inspiration.
Hi Asmita! I always enjoy when I cook the spices at the beginning, the aroma is wonderful… I usually don’t cook green curry because it’s too spicy for the kids. How did you train your children to eat spicy food? Just slowly introduce everyday? I didn’t grow up eating spicy food (we barely have spicy food in Japanese cuisines) so I need myself to train first too… I can endure some heat, but my stomach can’t…so I think I need to “train” my stomach. =) This curry must be really delicious!
Thanks Nami,
I have been bad at training my kid to eat spicy food. The food I cook at home is not at all spicy, when working with green chillies I slit it lengthwise and remove the seeds and white membrane. That way, it gives some flavor without the heat. Green cardamoms, cinnamon stick are not spicy when you add it whole. In Indian cooking, we add a lot whole spices and then I remove it after it’s cooked. Nobody needs to bite into a clove or green cardamom.
This particular recipe is mild (unless you want to add a lot green chillies) due to the cashew nuts and coconut milk. It’s really bursting with flavor.
This curry sounds quite delicious. I love the cashews with the coconut and veggies. I wonder if I can find tamarind paste in my local stores.
Hi Kristen,
I add the tamarind paste just for some tangy flavor. In fact the original recipe ( which is my father- in – laws mother’s recipe) did not have the tamarind paste.Just gives it a nice edge. If you want to skip the tamarind paste, just add 1 more tomato.
I remember when I came over you took out a sterilite glass container full of chicken.You proudly said its a dish often cooked at your in-laws place.The chicken was so juicy and rich in flavour…it was a-m-a-z-ing. I shamelessly emptied half your container with only few pieces of chicken left.I have tasted some of the best tasting chicken in your kitchen!.I really mean it.
Miss having you over Indu. Thank you so much.
I would love to try this. I know cashew nuts and chicken go well together. They are one of my most preferred combinations in cooking.
Love this recipe – especially since it has cashews and coconut in it! My favourite flavours!
I’ve really been wanting to get better at curry dishes- this looks great! thanks!
This recipe sounds delicious. And great photos too!
Delicious! I am a big fan of green curry.
Cheers,
Rosa
Love curried chicken and this recipe really sounds good; a must try.
Rita
My husband loves curries and this sounds delicious. I hope I can find the tamarind paste. Love nuts. Will definitely include the cashews.
Sam
If yu cannot find tamarind paste, just add 1 more tomato to the curry to give it a slightly tangy taste.
I love finding new curry recipes! I’ll definitely be trying that green sauce with tofu or paneer!
Delicious post Asmita and nice presentation too. Green curry is a favourite in our house.
DELICIOUS! My mom is famous for her green chicken recipe. Heck, she is famous for her cooking in general
Hi Kiran,
I agree, nothing beats mom’s cooking. That is always the best.
Cilantro and coconut milk! I can taste this already. mmmm…