Goan chicken curry

goan chicken curry


  • 4 large skinless chicken breasts, cut into chunks
  • 3 tbsp vegetable oil
  • 1 tsp yellow or brown mustard seeds
  • 1 large onion, sliced
  • 3 garlic cloves, finely sliced
  • 1 red chilli, chopped
  • 1 x 400ml can coconut milk
  • 1 tsp garam masala
  • salt

For the marinade:

  • 1 tsp paprika
  • ½ tsp ground turmeric
  • 1½ tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper
  • 1 tbsp lemon juice
  • ½ tsp salt
  • 75ml/2¾fl oz water


  1. Mix together all the marinade ingredients to give you a loose, smooth paste.
  2. Add the chicken pieces and coat them in the paste. Leave to marinate for around 30 minutes to 1 hour.
  3. 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, chilli and garlic. Cook until they’re golden brown.
  4. Add the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes.
  5. Add 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, stirring through the garam masala and serving with rice or naan bread.