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Goan chicken curry

Name: Goan chicken curry
Cook time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Indian recipes
Ingredients: 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); http://www.thespicetailor.co.uk/Sweet-Tamarind-ChutniSpice Tailor Sweet Tamarind Chutni, or similar

Published: 6 Jul 15
Updated: 18 Mar 24

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.

Easy
June 2015

Test kitchen approved

Serves 2
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.

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Ingredients

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

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Method

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.
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.
Serve the curry with the rice, topped with yogurt and coriander (if using), with the Chutni and naans on the side.