Pan-Roasted Goan Chicken with Cashew and Coconut Sauce
Tender chicken pieces pan-roasted and simmered in a rich, nutty coconut and cashew sauce with traditional Goan spices. This indian-inspired chicken ready in about 60 minutes pairs large, finely chopped onion, minced garlic cloves, inch piece, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.
Ingredients
- 600 g, boneless, skinless, cut into chunks chicken thighs
- 1 large, finely chopped onion
- 5, minced garlic cloves
- 1 inch piece, minced ginger
- 1, finely chopped green chili
- 1 tbsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 cup, soaked in warm water for 30 minutes cashew nuts
- 3/4 cup fresh grated coconut
- 3 tbsp vegetable oil
- 1 cup water
- to taste salt
- 2 tbsp, chopped fresh coriander leaves
Instructions
- Step 1: Grind 1/2 cup soaked cashew nuts and 3/4 cup fresh grated coconut with 1/2 cup water into a smooth, creamy paste and set aside.
- Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until golden and translucent.
- Step 3: Add 5 minced garlic cloves, 1-inch minced ginger, and 1 finely chopped green chili to the skillet. Cook for 2 minutes until fragrant.
- Step 4: Stir in 1 tbsp coriander powder, 1/2 tsp turmeric powder, 1 tsp red chili powder, and salt to taste. Cook spices for 1 minute to release aroma.
- Step 5: Add 600 g chicken thigh chunks and sauté for 5-6 minutes until lightly browned on all sides.
- Step 6: Pour in the prepared cashew-coconut paste and 1 cup water, stirring well to combine.
- Step 7: Reduce heat to low, cover, and simmer gently for 25-30 minutes until chicken is tender and sauce thickens.
- Step 8: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or flatbread.
Frequently asked questions
How long does Pan-Roasted Goan Chicken with Cashew and Coconut Sauce take to make?
Total time is about 60 minutes (20 min prep + 40 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 Pan-Roasted Goan Chicken with Cashew and Coconut Sauce?
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 large, finely chopped onion from drying out.
Can I substitute ingredients in Pan-Roasted Goan Chicken with Cashew and Coconut Sauce?
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 Pan-Roasted Goan Chicken with Cashew and Coconut Sauce 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 Pan-Roasted Goan Chicken with Cashew and Coconut Sauce?
Indian chicken 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.
