Goan Chicken Curry

"Serve this delicately spiced curry with naan bread or rice."
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Ready In:
1hr 30mins




  • Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.
  • Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.

Questions & Replies

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  1. Alina Collard
    Really easy to make and i had most of the ingrediants already. Quite spicey which we all enjoyed but if it was for kids omit Cayenne pepper or use only a little bit.
  2. juliakahn
    This is a reeeeeally good recipe. Didn't have mustard seeds, and I used crushed red pepper instead of cayenne--turned out very spicy and tasty. I'll make it again for sure!
  3. deapeasea
    added a little extra cayenne and chili and left the cumin out (didn't have any and neither did local store) but did everything the same. don't be fooled by the initial subtlety of the curry flavour, i was worried it would be too bland but it certainly wasn't. this is a really good curry that's very simple to make from scratch and is something a little different.


I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
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