The Big Boys Curry Book

Goan Chicken And Tomato

There is enough space in Calcutta's central park for cricket and goats

This is another of my own recipes using the Recheade Masala. Serve with a green salad and perhaps some crusty bread. The measures are a per person basis.


  • 1 Chicken breast.
  • 1/2 tbsp Recheade Masala (Goan Spice Paste)
  • 1/2 garlic clove, sliced thinly into flakes
  • 6 cherry tomatoes, sliced in half
  • A little olive oil
  • 1 tbsp chopped fresh oregano


  1. Score the chicken lightly and rub some masala into the meat with the back of a spoon. Leave at room temperature for 1 or 2 hours, (cover if flies or cats are a problem.)
  2. Heat a little oil and gently fry the garlic flakes until golden but not burnt. Take garlic flakes and dry on kitchen paper.
  3. Put chicken breasts into pan and arrange tomatoes around, cut side down.
  4. Cook chicken gently until cooked, turning at least twice, but do not disturb the tomatoes.
  5. To serve, place chicken piece on plate and arrange tomatoes around.
  6. Crush the fried garlic and sprinkle onto chicken.
  7. Garnish with the chopped oregano.

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