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Go Go Goan Chicken Curry

Go Go Goan Chicken Curry

with Basmati Rice

Ready in 20min
3.6 / 4 Rating
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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.

Preparation Time
20 minutes
Difficulty level
Level 2
Ingredients 
serving amount
2
3
4
Ingredients
serving amount
2
3
4

150 grams

Basmati Rice

1 unit(s)

Vine Tomatoes

1 unit(s)

Red Onion

1 unit(s)

Lime

1 pot(s)

Goan Curry Paste

1 pot(s)

Curry Garnish

1 pack(s)

Coconut Milk

1 bag(s)

Baby Spinach

210 grams

Diced Chicken Thigh

Nutritional information
per serving
per 100g
Nutritional information
per serving
per 100g
Energy (kJ)3130 kJ
Energy (kcal)748 kcal
Fat31.0 g
of which saturates19.0 g
Carbohydrate77 g
of which sugars12.0 g
Protein41 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Saucepan
Frying Pan
Bowl
InstructionsPDF
Instructions
1

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.

2

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.

3

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.

4

a) Stir in the Goan curry paste and curry garnish, then add the coconut milk and tomato. b) Bring to the boil then reduce the heat and simmer, stirring occasionally, until the sauce is thickened slightly and the chicken is cooked through. IMPORTANT: The chicken is cooked when it is no longer pink in the middle

5

a) Add the spinach, stir through and simmer for 1 minute more to wilt it.

6

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!