Goan Chicken Stew with Tamarind and Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting stew of chicken simmered in coconut milk and tamarind, enriched with traditional Goan spices. This indian ready in about 80 minutes pairs pounds chicken thighs, tablespoons tamarind paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 55 min Serves 4 Indian cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1/4 cup vegetable oil in a large pot over medium-high heat. Add 1.5 pounds bone-in chicken thighs, cut into 1-inch pieces, and brown for 5 minutes on all sides. Remove chicken and set aside.
  2. Step 2: In the same pot, add 1 medium onion, finely chopped, and 3 garlic cloves, minced, and sauté for 3 minutes until golden. Add 1 inch ginger, grated, and 1 green chili, finely chopped, and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, and 1/2 teaspoon fenugreek powder, cooking for 30 seconds until aromatic.
  4. Step 4: Add 2 tablespoons tamarind paste and 1/2 cup chicken stock, stirring to combine. Bring to a gentle simmer.
  5. Step 5: Return the browned chicken to the pot. Add 1 cinnamon stick, 2 cardamom pods, 2 cloves, and 1 bay leaf. Pour in 1 cup coconut milk and stir.
  6. Step 6: Reduce heat to low, cover the pot, and simmer for 45 minutes until chicken is tender.
  7. Step 7: Remove spices and discard. Season with salt to taste before serving.

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Frequently asked questions

How long does Goan Chicken Stew with Tamarind and Coconut take to make?

Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Goan Chicken Stew with Tamarind and Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken thighs from drying out.

Can I substitute ingredients in Goan Chicken Stew with Tamarind and Coconut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Goan Chicken Stew with Tamarind and Coconut for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Goan Chicken Stew with Tamarind and Coconut?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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