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If you’re craving a mild yet flavorful and aromatic curry, this Goan green chicken curry is exactly what you need!
This vibrant green curry, not to be mistaken with Thai green curry, is made with a variety of spices, fresh green herbs, green chilies, and shredded coconut.
Here’s what you’ll need:
What is Goan green chicken curry?
Goa is state on the west coast of India. Popular for its pristine beaches, Goan food is unique and delicious. Being a coastal state, fish and coconut are used regularly in Goan cuisine. The cuisine also has Portuguese influences from the colonial era.
Here’s the amazing thing about Indian food that I absolutely love; Indian is such a huge country with various cultures and cuisines, and every region offers something different in terms of food.
I’m a South Indian and chicken curry is a staple in my household, yet this curry is very different from what I usually make at home.
The first time I came across this dish was in an Indian restaurant called Frangipani in Kuala Lumpur. When I saw it on the menu, I was more than a little intrigued. I knew I had to try it.
When our waiter brought it over, I was mesmerized by the vibrant green color of the curry. Once I started eating it, I simply couldn’t stop! It was absolutely delicious!
That inspired me to recreate this Goan chicken curry with coconut at home. The menu described the dish as an aromatic curry with cilantro, mint, and green chilies, so these three ingredients formed the base of my green masala paste.
You won’t believe how easy this dish is to make at home. And the best part – the leftovers taste even better the next day!
Authentic Indian chicken curry recipes
Why you’ll love this Goan chicken curry
Here’s why you’ve got to try this recipe:
- It’s easy to make. This is a hassle-free curry that you can make in under an hour for your family.
- It’s a great way to use up any leftover herbs. If you have any leftover cilantro or mint hanging out in your fridge, this is a great way to use it up before they go bad.
- It’s mild. If you’re not a fan of spicy food, this is perfect for you. Use mild green chilies and you’ll have a mild yet incredibly flavorful curry that your whole family can enjoy.
- It’s rich in antioxidants. Did you know that fresh herbs like cilantro and mint are packed with antioxidants? Antioxidants are the good guys that help fight free radicals in your body that can cause many chronic health problems. So make sure to include fresh green herbs in your diet!
Indian Curry vs Thai Curry
This Goan green chicken curry should not be confused with Thai green curry.
Both curries have some similarities, but they use different aromatics and spices that result in a different flavor profile.
Both curries get their beautiful green color from blending fresh green herbs and green chilies.
However, Thai green curries usually include cilantro and green bird’s eye chilies, that pack more of a punch in terms of heat. This authentic Goan chicken curry uses mint in addition to cilantro in the curry/masala paste, and uses regular, milder green chilies.
While Thai curries typically use Thai ingredients such as galangal, kaffir lime leaves, and lemongrass, Goan curries use ingredients normally used in Indian cooking such as ginger-garlic paste, cinnamon, cardamom, and cloves.
Both curries are delicious though!
Ingredients for Goan chicken curry
Here are the ingredients you’ll need to make this Goan chicken curry with coconut:
1. Chicken
For this recipe, I use 2 lbs (1 kg) skinless chicken drumsticks. That’s roughly about 8 – 10 drumsticks. This amount of chicken can easily feed 4 – 5 people.
You can substitute with chicken thighs if you prefer. However, I would not recommend boneless chicken, as the bones impart added flavor to the curry.
In a pinch, if you do have to use boneless chicken, add chicken stock instead of water to the curry to make up for the loss of flavor from the bones.
2. Herbs
Cilantro and mint are the stars of the show here! They add beautiful color and flavor to this curry. They are blended along with other ingredients to form an aromatic green masala paste.
3. Green chilies
These chilies also contribute to the green-ness of this curry. My green chilies are relatively mild, so I’ve used four of them in this curry. If your chilies are spicy, go ahead and reduce the number of chilies you use to just two.
4. Grated coconut
For the masala paste, I also include grated coconut. This adds a nice creaminess to the curry.
5. Spices
Of course, spices are a must for any Indian curry. For this Goan chicken curry, the spices used include cumin, peppercorns, turmeric, cinnamon, cardamom, and cloves.
6. Aromatics
This Goan chicken recipe includes aromatics such as ginger, garlic, red onion, and curry leaves. If you buy a pack of curry leaves for this recipe, here’s how to store curry leaves so they last a long time.
How to make Goan green chicken curry
The best part about this simple Goan chicken curry is you can whip it up in under an hour!
Here’s a step-by-step guide on how to make this Goan chicken curry with curry leaves:
1. Prepare the green masala paste.
Here are the ingredients you’ll need for this Goan masala paste recipe:
- 3 cups cilantro leaves
- 1 cup mint leaves
- ½ cup grated coconut
- 1-inch ginger piece
- 5 garlic cloves
- 3 green chilies, roughly chopped
- 1 tsp cumin seeds
- ½ tsp peppercorns
- ½ tsp turmeric
- ½ cup water
Put all these ingredients into a blender and blend until smooth. Set aside.
2. Temper whole spices.
Heat oil in a non-stick pot on medium-high before adding cinnamon, cardamom pods, and cloves. Fry for about 1 minute.
3. Brown the onions.
Add the chopped onions, green chili, and curry leaves. Sauté until onions brown, around 8 to 10 minutes. Add ½ tsp salt to help the onions brown faster.
4. Add tomatoes and the green masala paste.
On medium-low heat, add tomatoes. Once the tomatoes soften, add the green masala paste and cook for 3 – 4 minutes.
5. Add the chicken and cook for 30 minutes.
Add the chicken, ½ cup water, and 1½ tsp salt. Mix well.
On high heat, bring the water to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and cook covered for 20 minutes.
At the 20-minute mark, mix the curry and continue cooking uncovered on low heat for 5 – 10 minutes to thicken the curry.
6. Garnish the Goan green chicken curry.
Finally, garnish with chopped cilantro and serve with rice or naan on the side.
How to store leftovers
You can store any leftovers in an airtight container in the fridge for up to 2 days.
Like most curries, this tastes even better the next day after you’ve given it some time for the flavors to mingle.
You can reheat leftovers in the microwave, making sure to give the curry a mix halfway through to ensure even heating.
How to serve Goan green chicken curry
The very first time my husband and I had this curry, we enjoyed it with biryani and naan, and it tasted like a dream!
So I definitely recommend serving this Goan style chicken curry with rice or naan on the side.
Here are a few rice dishes that you can serve with this curry:
Frequently Asked Questions
What is Goan curry made of?
Goan curries are made with a blend of spices, ginger, garlic, onion, fresh tomato, and of course, coconut.
As a coastal state, coconuts are available in abundance in Goa. As such, coconut milk or grated coconut is typically used in cooking, adding sweet, creamy notes to curries.
Which spice is famous in Goa?
Spices such as peppercorns, chili, cloves, cinnamon, and cardamom are important ingredients in Goan cooking. These ingredients are either ground to form a masala paste, or used whole and tempered in hot oil to extract their full flavor.
What is the famous dish of Goa?
One of the most popular dishes in Goan cuisine is Goan fish curry. As a coastal state, fish and coconut are important features in Goan cooking. Goan fish curry is a coconut-based curry made with a mix of spices, chili, tomato, and fresh fish.
How do you make green curry?
The base of Goan green chicken curry is the green masala paste made with a blend of cilantro, mint, green chilies, grated coconut, ginger, garlic, cumin, peppercorns, and turmeric.
What’s the mildest Indian curry?
Coconut-based curries like korma and Goan curries are typically mild. However, chilies can vary in intensity and heat levels, so if you prefer mild curries, make sure to use mild chilies such as Poblano or Anaheim peppers instead of spicy ones like Jalapeño pepper that can pack a punch.
Other chicken recipes to try
Goan Green Chicken Curry
Ingredients
For the green masala paste
- 3 cups cilantro leaves
- 1 cup mint leaves
- ½ cup grated coconut
- 1-inch ginger piece
- 5 garlic cloves
- 3 green chilies, roughly chopped
- 1 tsp cumin seeds
- ½ tsp peppercorns
- ½ tsp turmeric
- ½ cup water
For the curry
- 2 lbs (1kg) skinless chicken drumsticks
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 4 cardamom pods
- 2 cloves
- 1 red onion, diced
- 1 green chili, chopped
- 2 sprigs curry leaves
- 1 tomato, chopped
- ½ cup water
- 2 tsp salt
- 2 tbsp chopped cilantro
Instructions
For the green masala paste
- Put all the ingredients for the masala paste into a blender and blend until smooth. Set aside.
For the curry
- Heat oil in a non-stick pot on medium-high before adding cinnamon, cardamom pods, and cloves. Fry for about 1 minute.
- Next, add the chopped onions, green chili, and curry leaves. Sauté until onions brown, around 8 to 10 minutes. Add ½ tsp salt to help the onions brown faster.
- On medium-low heat, add tomatoes. Once the tomatoes soften, add the green masala paste and cook for 3 – 4 minutes.
- After that, add the chicken, ½ cup water, and 1½ tsp salt. Mix well.
- On high heat, bring the water to a boil. Once it starts boiling, reduce the heat to low, cover the pot, and cook covered for 20 minutes.
- At the 20-minute mark, mix the curry and continue cooking uncovered on low heat for 5 – 10 minutes to thicken the curry.
- Finally, garnish with chopped cilantro and serve with rice or naan on the side.
Conclusion
If you love fresh herbs, this is definitely a dish you’ve got to try!
With heaps of cilantro and mint, you might worry that the curry is overwhelmingly herb-y in taste, but it’s perfectly balanced with chilies and spices, creating this uniquely delicious curry.
My favorite way to enjoy this Goan green chicken curry is with a heaping pile of basmati rice to soak up all that yummy curry.
This is the perfect curry to make when you’re in the mood for something different, light, and herbaceous. Trust me, your family is going to love it, just like mine!
