HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGoan Style Chicken Curry
Goan Style Chicken Curry

Goan Style Chicken Curry

with Lime-Scented Basmati Rice

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Our chef Mimi is a bit of a globetrotter and finds inspiration wherever she goes. This delicious 20-minute curry is a recreation of a particularly memorable meal she enjoyed on her travels, and is guaranteed to transport you to the palm fringed beaches of Goa, India. Zesty lime and creamy coconut milk are combined with Goan curry paste and garnish to create a sauce that works perfectly with succulent chicken, spinach and vine tomatoes. Quick, simple and delicious, this recipe ticks all the boxes.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

2 unit(s)

Vine Tomatoes

1 unit(s)

Red Onion

1 unit(s)


1 pot(s)

Goan Xacuti Spice

200 milliliter(s)

Coconut Milk

1 bag(s)

Baby Spinach

210 grams

Diced Chicken Thigh

1 sachet

Tomato Puree

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Energy (kcal)690 kcal
Fat27.0 g
of which saturates18.0 g
Carbohydrate72 g
of which sugars11.0 g
Protein40 g
Salt0.41 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Pour the boiling water into a large saucepan and bring back to the boil on high heat. b) 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.


a) Meanwhile, halve, peel and finely slice the red onion. b) Roughly chop the vine tomato into chunks (don't worry too much about the size!). c) Zest the lime then chop into wedges.


a) Heat a drizzle of oil in a large frying pan on medium-high heat and add the chicken. b) Stir-fry until golden, 3-4 mins, then add the veggies. c) Cook, stirring, for another 2 mins.


a) Stir in the Goan curry powder (careful, it's hot!) and tomato purée. Cook for 1 minute. b) Add the coconut milk and tomatoes. Bring to the boil then reduce the heat and simmer, stirring occasionally, until the sauce has thickened slightly and the chicken is cooked through, about 5 mins. IMPORTANT: The chicken is cooked when no it is longer pink in the middle.


a) Add the spinach a handful at a time, simmering for 1 min to wilt in. b) Remove from the heat and squeeze in half the lime juice. c) Taste the curry and add salt and pepper if you feel it needs it.


a) Stir the lime zest through the rice then season to taste with salt and pepper if needed. b) Share the rice between your bowls and spoon the cover the top. c) Finish with lime wedges on the side for squeezing over. Enjoy!