Goan Chicken Ros Curry
A classic Goan delight, this chicken curry features tender chicken pieces simmered in a fragrant and creamy coconut milk gravy. The freshly ground spice paste, or 'ros', gives it a unique, authentic flavor that pairs perfectly with steamed rice or Goan pao.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Roast Spices and Prepare Masala Paste (10 minutes)
- b.In a dry pan over low-medium heat, roast the Kashmiri red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick for 2-3 minutes until fragrant. Swirl the pan frequently to prevent burning.
- c.Remove the spices from the pan and allow them to cool completely.
- d.Transfer the cooled spices to a high-speed blender or grinder. Add the fresh grated coconut, ginger, garlic, and turmeric powder.
- e.Grind to a very fine, smooth paste. Add a few tablespoons of water, one at a time, as needed to facilitate grinding. The paste should be thick and smooth. Set aside.
- 2
Step 2
- a.Build the Curry Base (15 minutes)
- b.Heat coconut oil in a heavy-bottomed pot or kadai over medium heat.
- c.Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and a deep golden brown. This caramelization is key to the curry's flavor.
- d.Add the chopped tomato and cook for another 5 minutes, until it breaks down and becomes soft and pulpy.
- 3
Step 3
- a.Sear Chicken and Cook Masala (10 minutes)
- b.Add the chicken pieces to the pot. Increase the heat to medium-high and sear the chicken for 5-7 minutes, turning occasionally, until it's lightly browned on all sides.
- c.Add the prepared masala paste to the chicken. Stir continuously and cook for 3-4 minutes until the raw aroma disappears and you see oil beginning to separate from the masala.
- 4
Step 4
- a.Simmer the Curry (25 minutes)
- b.Pour in 1.5 cups of water, add salt to taste, the slit green chillies, and the optional tamarind paste. Stir everything well to combine.
- c.Bring the curry to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 18-20 minutes, or until the chicken is fully cooked and tender.
- d.Stir in the thick coconut milk. Gently heat the curry for another 2-3 minutes on the lowest heat setting. Do not allow it to boil vigorously, as this can cause the coconut milk to curdle.
- 5
Step 5
- a.Garnish and Serve (2 minutes)
- b.Taste the curry and adjust the salt if necessary.
- c.Garnish with freshly chopped coriander leaves.
- d.Serve hot with steamed rice, Goan pao, or sannas to soak up the delicious gravy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh or frozen grated coconut. Desiccated coconut can be used in a pinch but will alter the texture.
- 2Using coconut oil instead of vegetable oil enhances the traditional Goan taste of the curry.
- 3Don't rush the process of browning the onions. A deep golden color adds a natural sweetness and depth to the gravy.
- 4To prevent the coconut milk from curdling, always add it at the end and keep the heat on low, never letting it come to a rolling boil.
- 5This curry tastes even better the next day as the flavors meld and deepen. It's a great make-ahead dish.
- 6For a richer curry, you can marinate the chicken with a little salt, turmeric, and ginger-garlic paste for 30 minutes before cooking.
Adapt it for your goals.
Vegetarian
Replace chicken with 2 cups of boiled chickpeas, paneer cubes, or a mix of sturdy vegetables like potatoes, carrots, and green beans. Add them after the masala is cooked and adjust simmering time accordingly.
SeafoodSeafood
Substitute chicken with 500g of prawns or a firm white fish like kingfish (surmai). Add the seafood in the last 5-7 minutes of simmering to prevent overcooking.
Heartier VersionHeartier Version
Add one large potato, cubed, along with the onions to make the curry more substantial and filling.
Why this is on our healthy list.
Rich in Lean Protein
Chicken is an excellent source of high-quality lean protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining a healthy metabolism.
Anti-inflammatory Properties
The curry is packed with spices like turmeric (containing curcumin), ginger, and garlic, which are known for their potent natural anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Source of Healthy Fats
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy by the body compared to long-chain fatty acids.
Frequently asked questions
One serving of Goan Chicken Ros Curry contains approximately 550-600 calories. This is an estimate and can vary based on the cut of chicken used and the fat content of the coconut milk.