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A chicken from Goa


  • Place the ginger and garlic with 4 tbsp water, the green chillies, lemon juice and coriander in a food processor and blend until well combined.
  • Heat a thin layer of oil in a large heavy-bottomed pan and brown the chicken all over, covered, in one layer, skin side down first. Remove and set aside.
  • Pour off most of the oil from the pan and add the cayenne, ground coriander, cumin and turmeric. Mix well and briefly cook to toast the spices. Then add the coriander paste with the coconut milk, stock and seasonings. Mix well, bring to the boil and taste for seasoning.
  • Return the chicken to the pan with any juices. Cover, turn the heat right down and gently simmer for about 20-30 mins, turning 2-3 times.
  • Serve on a bed of steamed rice.


  • 1 large knob ginger, grated
  • 2 large garlic cloves, crushed
  • 3 green chillies, chopped
  • juice of 1-2 lemons
  • leaves of 1 small bunch coriander
  • vegetable oil
  • 1 whole chicken, portioned into 8, skin on
  • ¼-½ tspn cayenne
  • 1 tspn ground coriander
  • 2 tspn ground cumin
  • ½ tspn turmeric
  • ¾ cup coconut milk (or cream)
  • ¼ cup chicken stock
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
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    1 lb450 gm