Vibrant and punchy this red goan chicken curry is definitely a curry to make. Strong and spicy with hints of vinegar and tamarind, it's a delicious and easy curry recipe.
You know me, I love a good curry and can't resist posting one every so often. When I look back at the pictures, they all look fairly similar but trust me, the tastes are quite different.
This Goan chicken curry is one of my favourite recipes from Anjum Anand in Anjum's New Indian. It is strong and spicy with a lovely vinegary flavour. If you love strong tastes then this is the curry for you!
It's not a creamy curry, it's a vibrant punchy chicken curry and those are definitely the type of curries I most enjoy. Some curries are lovely and comforting and perfect for a relaxed family meal. Now, depending on your family, this might suit them. It might not. And however that might sound, it's actually a recommendation!
This red chicken curry is a vibrant dish combining sweet, sour and hot. What makes it individual is definitely the vinegar and the tamarind.
Don't be scared of a long ingredients list!
When you look at the list of ingredients for the spice paste it may look intimidating. The spice paste does have a lot of ingredients in it. However, you just need to put everything in the blender to make the paste. It's that easy. It's actually a pretty easy curry recipe.
What makes this chicken curry distinctly Goan?
It's the vinegar and tamarind again! In the past Goa was colonised by the Portuguese who used vinegar to preserve meat during their voyages. The local Hindus used tamarind as a key flavour. As the two cultures lived side by side they adopted each other's cooking styles and that is how dishes like this are said to have come about.
Can you adapt this curry?
Don't feel you have to stick rigidly to the recipe. You can adapt this to suit your tastes. Always taste the curry as it's cooking and add extra spices, vinegar, tamarind, sugar or salt to suit your tastes.
Feel free to use a different meat too. Pork is often used in Goan curries and this chicken curry can be made with pork instead.
What can you serve with this chicken curry?
Serve your favourite Indian side with this curry. I usually serve it with rice and naan bread. It's also great with some tomato cucumber and onion raita on the side and a veggie curry such as this dry curried okra.
Storing and reheating
Like all curries, this one is just as good to eat the next day, or the day after that! You can keep it in the fridge for up to three days. Or you can freeze the leftovers for up to three months.
Reheat it in the microwave until piping hot or in a saucepan. If you reheat it in a sauce pan you may need to add a little water to stop it going dry. Just keep giving it a stir so it reheats evenly and doesn't burn.
More Curry Recipes
I love curries! They are amongst my favourite recipes and as our kids love curries too, I make one almost every week so do check out my collection of easy homemade curry recipes. Why not try one of these recipes?
- Jamie Oliver's Favourite Chicken Curry
- Burmese Chicken Curry
- Chicken curry with pickling spices
- Nutty roasted romanesco curry
- Dry curried okra
Red Goan Chicken Curry
Ingredients for the spice paste
- 2 black pepper corns
- 2 red chilli peppers
- 1 teaspoon cumin
- 1 ½ teaspoon coriander
- 3 cloves
- ¾ teaspoon turmeric
- 9 cloves garlic
- 15 g root ginger
- 2 teaspoon cinnamon
- 1 teaspoon tamarind paste
- ¾ teaspoon sugar
- 1 pinch salt
- 3 tablespoon white wine vinegar Adjust up to 5 if you like a stronger vinegar taste
Ingredients for the Red Goan Chicken Curry
- 1 onion chopped
- 6 tablespoon spice paste see ingredients above
- 4 tomatoes
- 600 g chicken diced
- 1 pinch salt
- First make the spice paste. Crush the black pepper corns in a pestle and mortar then put all the ingredients for the spice paste in a blender and blitz until you get a smooth paste. Any paste you don't use can be stored in the fridge for about a week.
- Cook the onion in a saucepan for about 10 minutes then add the spice paste and cook for another 3 minutes, stirring. Then add the tomatoes and salt, cover and leave to cook over a low heat for another 8 minutes.
- Remove the lid and continue to cook for about 5 minutes. Add the chicken and about 200ml of boiling water from the kettle. Put the lid on and let it simmer for about 20 minutes.
- Remove the lid and let the sauce reduce little.
- Serve with Indian bread or rice.
Pin for later
It's not a new cookery book any longer but when I first got this Indian cookery book by Anjum Anand I worked my way through practically every recipe in the book. There was not one recipe I didn't like! I also love her Indian Food Made Easy book.