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Goan Style Chicken Curry
Goan Style Chicken Curry

Goan Style Chicken Curry

with Basmati Rice

Rapid
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3.4 / 4 Ratingout of 1233 ratings
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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.

Tags:Spicy
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
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)

Lime

1 pot(s)

Goan Curry Paste

1 tin(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
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
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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Cook the Rice
Cook the Rice
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.

Prep Time
Prep Time
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.

Fry the Chicken
Fry the Chicken
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.

Simmer the Curry
Simmer the Curry
4

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.

Wilt the Spinach
Wilt the Spinach
5

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.

Serve
Serve
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!