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.


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.

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