Goan chicken curry - Indian recipes

Goan chicken curry

Making your own curry paste couldn’t be simpler with Simon Rimmer’s recipe for a fragrant chicken curry in under 30 minutes.

Ingredients

For the curry paste

• 1 onion, quartered.

• 4 bird’s-eye chillies

• 1 tsp ground coriander

• 2 tsp tamarind pulp , mixed to a paste with 1 tbsp water

• 1 tbsp caster sugar

For the curry

• 2 tbsp vegetable oil

• 1 x 400ml/14fl oz can coconut milk

• 400g/14oz spinach

• handful fresh mint

• small bunch fresh coriander

• 1 garlic clove

• pinch salt

• 3 chicken breasts, cut into large chunks

• 200g/7oz potatoes

To serve

• cooked basmati rice

• naan bread

Preparation method

1. For the curry paste, blend the onion, chillies, ground coriander, garlic, tamarind, and sugar in a food processor to a fine paste.

2. For the curry, heat the oil in a large frying pan over a medium heat. Fry the curry paste for 2-3 minutes, or until fragrant.

3. Meanwhile, blend the coconut milk, spinach, mint, coriander, garlic and salt in a food processor and add this mixture to the frying pan. Bring to the boil, then reduce the heat and simmer for five minutes. (Add a little water or stock if the mixture is too thick.)

4. Add the potatoes and chicken and cook for a further 20 minutes, or until the chicken is cooked through and the potatoes are tender.

5. Serve the curry with rice and naan bread.