Go Go Goan Chicken Curry
with Basmati rice
Calories
:
590 kcalProtein
:
32.2g proteinTotal
:
20 minutesDifficulty
:
Medium Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
200 milliliter(s)
Coconut Milk
150 grams
Basmati Rice
2 unit(s)
Medium Tomato
190 grams
Diced British Chicken Thigh
1 unit(s)
Lime
15 grams
Curry Garnish
125 grams
Baby Spinach
1 unit(s)
Red Onion
1 sachet(s)
Goan Curry Paste
Instructions
1
-Bring a large saucepan of water to the boil for the rice.
-Add the rice and boil for 8-10 mins, then drain in a sieve and return to the pan with the lid on, off the heat.
2
-Meanwhile, halve, peel and finely slice the red onion.
-Roughly chop the vine tomatoes into chunks (don't worry too much about the size!).
-Zest the lime then chop into wedges.
3
-Heat a drizzle of oil in a frying pan on medium-high heat and add the chicken.
-Stir-fry until golden, 3-4 mins, then add the red onion.
-Cook, stirring, for another 2 mins.
4
-Stir in the Goan paste and curry garnish, then add the coconut milk and tomatoes.
-Bring to the boil then reduce the heat and simmer, stirring occasionally, until thickened slightly and the chicken is cooked through.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
5
- Stir in the spinach and simmer for 1 min to wilt it.
6
- Stir the lime zest through the rice then season to taste with salt and pepper if needed. -Share the rice between your bowls and spoon the curry alongside.- Finish with lime wedges for squeezing over. Enjoy!
