Goan Coconut Chicken Curry Recipe

In a frying pan over medium heat, dry roast poppy seeds, cumin seeds, coriander seeds, and red chillies. Enjoy the smell! Stir and toss them around for 1–2 minutes.

Once done, grind them together with garlic, ginger and fresh grated coconut, into a fine paste. If necessary, add some water. Set the paste aside.

Heat oil in a pan. Add onions and curry leaves and stir-fry until onions turn golden-brown in color. Add tomatoes and cook until they become mushy and oil starts to separate.

Add the chicken pieces into the pan and stir fry on medium heat for about 10 minutes. Add the ground paste, water, garam masala, turmeric powder, and salt to taste. Mix well, cover the pan and let it cook for about 20 minutes.

Add the coconut milk and simmer for 10 minutes. Serve hot with rice or flatbread.