Recipe by: Sanya Hormazdi

Source: Modified family recipe

Serves: 6 – 8

This dish is a very Goan (from the coastal region of Goa in India) in it’s taste, this recipe is an adaptation of a typical Goan Xacuti (roasted coconut and spices) curry into something simpler to make in a hurry and less of a hassle.

Chutney / Green Masala


  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1 Tbls cumin seeds
  • 2-3 green chilies
  • 1″ cinnamon stick
  • 5-6 cloves
  • Fresh grated coconut – about half a cup
  • Small pack coconut milk (or one packet of Kara coconut powder)


Blend it all into a thick paste and keep aside. This can be done a day earlier as well to save time (just keep it refrigerated).

chicken steps 1



  • 2 bay leaves
  • 4-5 cardamoms
  • 1 star anise
  • 3-4 cloves
  • 2-3 tsp fennel seeds
  • 2-3 tsp sugar
  • 1 ½ large onions, chopped (if you’d like to add more bulk to your gravy, add more onions)
  • 1 kg chicken (any choice of cuts will do) – marinated with
    • 2-3 Tbsp minced ginger
    • garlic paste
    • 2 tsp turmeric powder
    • 2-3 Tbls curd / yogurt
  • Chutney / green masala (from above)
  • 2 tsp chili powder
  • 2-3 tsp coriander powder
  • 1 tomato, chopped
  • 2 small potatoes, quartered (optional)
  • Couple green chilies (optional, if you like spice)


  1. In a heavy bottomed vessel, add some oil and throw in the first six ingredients.
  2. When the sugar has caramelised a bit, add the onion and fry until light brown.
  3. Add the chicken and mix well keep turning and lightly frying until the chicken starts to change color and lose it’s rawness.
  4. Add your chutney / green masala, chili, coriander powder, tomatoes, and potatoes (optional). If, like me, you like spice, now is a good time to throw in a couple of green chilies, otherwise, refrain.  Add salt.
  5. Mix it all up and let it cook until the oil starts to separate from the sides of the vessel.
  6. Add some water now and let it all cook on a medium flame/heat till the chicken is tender. If you like your gravy runny, add more water. If you like it thick, then just enough to cover the chicken half way.
  7. Serve with steamed jeera (cumin) rice or bread.

Download PDF here: Sanya Hormazdi Indian Coconut Milk Chicken