Goan Coconut Chicken Sheet Pan Dinner

The sweet tropical flavors of coconut, ginger, and tamarind of our Goan Coconut Indian Simmer Sauce infuse every element of this simple, autumnal dinner. They even make it into the sauce: scrape the pan-drippings into a bowl of yogurt and lemon juice for a tart and cooling accompaniment for serving.

Serves 4-6


6 bone-in skin-on chicken thighs

2 tsp kosher salt, plus more to taste

1 jar Maya Kaimal Goan Coconut Indian Simmer Sauce

1 lb carrots, peeled, halved if large, and cut into 4-inch pieces

1 small to medium green cabbage, cut into 6 wedges through the core

1 cup plain Greek yogurt

2 tbsp lemon juice


Step 1
Preheat oven to 375.

Step 2
Season chicken, carrots, and squash on all sides with salt on a sheet pan. Pour simmer sauce over and toss to coat, then arrange everything in an even layer, making sure chicken thighs are all skin side up.

Step 3
Roast, flipping cabbage wedges once halfway through, until chicken and vegetables are cooked through and everything is lightly browned, about 45 minutes.

Step 4
Using tongs, transfer vegetables and chicken to a serving platter. Pour remaining sauce and drippings left in sheet pan into a medium bowl. Add yogurt and lemon juice and whisk until smooth. Season with salt to taste, if needed. Serve with sauce alongside.