Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Goan chicken curry recipe

63 ratings

Author and recipe writer, Nik Sharma shares his maternal grandmother's chicken curry recipe, which combines the comforting, creamy texture of coconut milk with the tangy sweetness of chopped tomatoes. Ready in three easy steps, even beginner cooks can have a go at making this delicious curry and so many can enjoy it, as it's dairy- and gluten-free. Great for weekend food or easy entertaining. See method

Serves 4
10 mins to prepare and 1 hr 20 mins to cook
427 calories / serving
Freezable
Gluten-free
Dairy-free

Ingredients

2 tbsp vegetable oil, ghee or coconut oil
2 large onions, chopped
4 garlic cloves, crushed
2.5cm piece fresh ginger, peeled and grated
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli powder
½ tsp ground turmeric
500g bone-in chicken thighs (skin removed, optional)
400g tin chopped tomatoes
400ml tin lighter coconut milk
10g fresh coriander, leaves chopped
rice, to serve (optional)

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
1775kj
427kcal 21%
Fat
31g 44%
Saturates
16g 78%
Sugars
13g 15%
Salt
1.9g 31%

of the reference intake
Carbohydrate 17.5g Protein 18.7g Fibre 4.2g

Method

Heat the oil or ghee in a lidded flameproof casserole dish or large pan over a medium heat. Add the onions with a pinch of salt, then sauté for 30 mins or until the onions turn toffee brown.
Add the spices and cook for 1 min more. Add the chicken, tomatoes, coconut milk and 1 tsp fine salt. Cover, reduce the heat and simmer for 45 mins–1 hr, stirring occasionally, until the chicken is cooked through.
Scatter with the coriander and serve with rice, if you like. Leftovers will keep in the fridge for up to 4 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.