Goan-Spiced Chicken Curry
with Lime-Scented Basmati Rice
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150
Basmati Rice
1
Red Onion
2
Vine Tomatoes
1
Lime
280
Diced Chicken Thigh
1
Goan Xacuti Spice
1
Tomato Puree
1
Coconut Milk
1
Baby Spinach
Instructions
- Bring a large saucepan of water to the boil for the rice. - Add the rice and a pinch of salt.- Boil for 8-10 mins, adjusting the heat if necessary, then drain in a sieve and return to the pan with the lid on, off the heat.
-Meanwhile, halve, peel and thinly 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.
-Heat a drizzle of oil in a frying pan on medium-high heat and add the chicken. IMPORTANT: Wash your hands after handling raw meat.-Stir-fry until golden, 3-4 mins, then add the red onion. -Cook, stirring, for another 2 mins.
-Stir in the Goan Xacuti Spice (careful, it's hot!) and tomato puree. Cook for 1 minute. - 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, about 5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Stir in the spinach a handful at a time, simmering for 1 min to wilt in.- Remove from the heat and squeeze in half the lime juice.- Taste the curry and add salt and pepper if you feel it needs it.
- Stir the lime zest through the rice.-Share the rice between your bowls and spoon the curry alongside. - Finish with lime wedges on the side. Enjoy!
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