Goan chicken curry

Goan chicken curry
  • Serves icon Serves 2
  • Time icon Hands-on time 15-20 min

A quick and easy Goan chicken curry recipe – which makes use of a ready-made curry kit – takes the stress out of midweek cooking.

Want to make a traditional Goan recipe? Try our Goan prawn curry, made with a fresh curry paste.


  • 200g basmati rice
  • 2 British free-range skinless chicken breasts
  • 1 tbsp vegetable oil
  • Fiery Goan curry kit (currently available from Waitrose only) or another Spice Tailor curry kit (available at Ocado, Waitrose, Sainsbury’s and Tesco)
  • 150g baby leaf spinach
  • 4 tbsp Greek yogurt, plus extra
  • Spice Tailor Pack of 2 Flame Baked plain naans
  • Fresh coriander to serve (optional)
  • Spice Tailor Sweet Tamarind Chutni, or similar


  1. Heat the oven to 200°C/180°C fan/gas 6. Put the rice in a medium saucepan, cover with 400ml cold water, then bring to the boil. Turn the heat as low as you can, cover, then simmer for 12-15 minutes until the rice is cooked and the water is absorbed.
  2. Meanwhile, roughly chop the chicken. Heat the oil in a frying pan over a medium- high heat, add the kit’s spices and cook for 20 seconds, stirring. Add the chicken and cook for 3-4 minutes until browned all over. Add the kit’s spice paste and fry for 2 minutes. Add the sauce and cook for 2 minutes, then add the spinach and yogurt. Simmer for 2-3 minutes until the chicken is cooked through. Warm the naans in the oven for 2 minutes.
  3. Serve the curry with the rice, topped with yogurt and coriander (if using), with the Chutni and naans on the side.


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