Home > Recipes > Chicken curry recipes > Goan chicken curry

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.

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.