Goan Chicken and Potato Coconut Curry is a dish that combines mixed chicken meat and potatoes simmered in a creamy coconut sauce, infused with aromatic spices.
Recipe Intro
Goan cuisine combines Indian and Portuguese influences, focusing on fresh ingredients and bold flavours. Coconut is a common ingredient in Goan dishes, reflecting the abundance of coconut palms in the region.
This chicken and potato coconut curry can be prepared without potatoes. You can also use white fish or seafood instead of chicken.
Goan Chicken and Potato Curry Ingredients
- chicken
- onion, garlic
- potato
- ginger
- green chilli pepper
- coconut
- coconut milk
- tomato concentrate
- vinegar
Spices
- cinnamon
- clove
- chilli powder
- cumin
- turmeric
- coriander
- curry leaves
Notes
Chicken: Use a mix of chicken meat, including both thighs and breasts, to enhance the flavour and texture of the curry.
Potatoes: Use waxy potatoes, as they hold their shape well during cooking and won’t fall apart in the curry.
Coconut: Buy desiccated coconut, which is made from dried and shredded coconut. It adds texture and flavour to the curry. Do not use coconut flour, as it is a finer product that can change the dish’s consistency and it is not a traditional ingredient.
Vinegar: For an authentic taste, use coconut vinegar if available, or white wine vinegar as an alternative.
Curry leaves are a key ingredient in Goan cuisine, and if unavailable, you can substitute with a combination of bay leaves and a pinch of lime zest for a similar aromatic effect.
Coriander: Use both ground coriander seeds and coriander leaves
If you enjoy curry, check out these other Asian dishes for more delightful flavours:
Arabic Vegetarian Curry
Simple Chicken Curry
Filipino Adobo Chicken
How to make Goan Chicken and Potato Coconut Curry
Spices
In a heated pan, dry-fry (without oil) half the amount of chopped onion. Add the coconut bits, cumin, ground coriander, black peppercorns, cinnamon and cloves, and continue frying until the onion turns golden (about 2 minutes), stirring constantly to prevent burning. Remove from the heat.
Dry frying helps release the natural oils and intensifies the flavours of the spices and coconut, enhancing the overall taste of the curry.
Sauce base
- In a blender, combine the fried onion, coconut and spices, add turmeric and garlic. Pour a small amount of water ( a few tablespoons) and blend until smooth. Set aside.
- Heat oil in a large deep pan or a pot and fry the remaining chopped onion until golden. The onions provide a rich, sweet base for the curry. Add the finely chopped ginger and fry for another 30 seconds to release its aromatic flavour.
- Next, gradually stir in the blended mixture of onions, coconut, and spices, frying it for 2–3 minutes. Add the tomato paste and chilli powder, continuing to fry for another 2 minutes to bring out their deep, bold flavours.
Chicken and Potatoes
- Cut the chicken into smaller pieces, or if you prefer, you can leave it large – like whole drumsticks, thighs, or breasts. Peel and chop the potatoes into smaller chunks as well. Add the chicken to the pan and fry on high heat for about 2 minutes, you are just looking to sear it at this point.
- Then, add the cut potato, pour enough water and coconut milk to cover the chicken and potato, and season with salt. Cover and simmer on medium heat for 40 minutes.
- In the last 10 minutes of cooking, add the finely chopped green chilli, curry leaves and vinegar. Leave to cook uncovered.
- Once done, stir in the remaining coriander leaves and mix well.
Note: You can adjust the consistency of this dish to suit your preference. If you like a thinner, soup-like version, just add extra water or coconut milk. If you prefer a thicker, stew-like consistency, allow the liquid to reduce by simmering uncovered for longer.
How to serve Goan Chicken and Potato Coconut Curry
This Goan curry can be enjoyed as a complete main meal on its own. For added variety, serve it with warm naan bread or alongside steamed rice to soak up the delicious sauce. It’s versatile and satisfying either way!
Recipe Card
Goan Chicken and Potato Coconut Curry
Ingredients
- 500 g mixed chicken meat
- 2 onions - medium size
- 4 cloves garlic
- 1 fresh green chilli
- 1 tsp ginger
- 1 large potato
- 2 tbsp coconut flour - desiccated coconut
- 150 ml coconut milk
- 1 tbsp tomato paste
- 2 tbsp vinegar - coconut or white vine vinegar
- a few tbsp coconut or vegetable oil - for frying
- 1/2 – 1 tsp salt
SPICES
- 1 tsp cinnamon
- 1-2 cloves
- 1 tsp chilli powder
- 1/2 tsp cumin
- 1 tsp turmeric
- 4-5 curry leaves
- 1 tsp black pepper - freshly grounded
- 1 tsp coriander powder
- 2 tbsp coriander leaves
Instructions
- Spices: In a heated pan, dry-fry half the chopped onion, coconut bits, cumin, ground coriander, cinnamon, and cloves for 2 minutes until the onion gets golden. Remove from heat.
- Sauce Base: In a blender, combine the fried onion, coconut, spices, turmeric, and garlic. Add a few tablespoons of water and blend until smooth. Set aside.
- In a large deep pan, heat oil and fry the remaining chopped onion until golden. Add finely chopped ginger and fry for another 30 seconds. Stir in the blended mixture and fry for 2–3 minutes. Add tomato paste and chilli powder, continuing to fry for another 2 minutes.
- Chicken and Potatoes: Cut the chicken into smaller pieces. Peel and chop the potato into smaller chunks. Add chicken to the pan and fry on high heat for 2 minutes. Add potato, enough water and coconut milk to cover the chicken and potato, and season with salt and pepper. Cover and simmer on medium heat for 40 minutes.
- In the last 10 minutes, add finely chopped green chilli, curry leaves, and vinegar. Cook uncovered. Once done, remove from heat, stir in the remaining coriander leaves and mix well.