Easy and Quick Chicken Curry

Goan Chicken Curry with Coconut Milk

Don’t be surprised if this easy and quick chicken curry becomes your favourite from now on. This delicious goan chicken curry with coconut milk is made with regular kitchen spices, no addition of special ingredients is required and it doesn’t involve any grinding either. Also, unlike in the case of my fragrant Goan Chicken Xacuti Recipe, you won’t have to first dry roast all the spices and the grated coconut. In fact, you’ll be amazed that a chicken curry that can be made so quickly could be this tasty.

This is definitely a chicken curry you’ll want to make often. Believe me, everyone will want more of it. So do make this fragrant, creamy chicken curry with potatoes in your own kitchen soon and please share the link with your family and friends.

Ingredients

Marination

Chicken with bones 900g (2 lbs)

1 tsp salt

½ tsp turmeric powder

2 tsp crushed ginger

2 tsp crushed garlic

2 tbsp lime juice

Curry

¼ cup + 2 tbsp oil

3 medium size potatoes (350g)

8 cloves

3 small cinnamon sticks

12 peppercorns

5 green cardamoms

1 ¼ cup finely chopped onion

1 tsp cumin seeds

¾ cup finely chopped tomato

2 tsp crushed garlic

½ tsp salt, approx.

2 tsp coriander-cumin powder

1 tbsp chilli powder

½ tbsp Kashmiri chilli powder

¾ cup coconut milk

1 tsp garam masala

½ tsp nutmeg powder

1 tbsp butter

Chopped coriander

Procedure

1. Wash the chicken and then marinate it with the salt, crushed ginger, crushed garlic, turmeric powder, and lime juice for around 45 minutes.
2. Peel and wash the potatoes and cut them into halves.
3. Heat the oil. Add the potatoes and sauté them for around 3-4 minutes. Remove to a plate.
4. To the hot oil, add the whole spices – cloves, cinnamon, peppercorns., green cardamom and sauté these for a minute. Add the chopped onion and sauté this till it browns. Add the cumin seeds and then the chopped tomato and continue sautéing the mix till the tomato softens.
5. Add the remaining 2 tsp crushed garlic and sauté this for a few seconds. And then add the marinated chicken. Sauté the chicken on medium-high heat for 5 minutes.
6. Add 1 ¼ cup water, ½ tsp salt, the coriander-cumin powder, and the two kinds of chilli powder. Stir everything. Reduce the heat to medium-low, cover the pot and cook the chicken for around 15 minutes. Check it in between and add some more water if necessary.
7. Add the potatoes. Add approx. ½ – ¾ cup water and cover and cook the chicken and potatoes for around 6 – 7 minutes.
8. Add the coconut milk, garam masala, nutmeg powder. Stir and cook the curry for 5 minutes more.
9. Adjust the taste of the curry if necessary.
10. Add the butter, stir the curry, and then garnish it with chopped coriander.

Enjoy!