Spicy Chicken Goan Curry

This is a very simple and easy to make nutritious curry packed full of flavours & freshness.

• Difficulty: Easy
• Category: Curry Night, Meals in minutes
• Cuisine: Indian
• Cooking Method: One Pot Dish

Ingredients

For the curry paste

• 1 onion (peeled & roughly chopped)
• 2 garlic cloves (peeled & roughly chopped)
• 3 chillies (de-seeded and roughly chopped)
• 1 tsp ground coriander
• 2 tbsp tamarind paste

For the curry

• 1 tbsp vegetable oil
• 400 ml tin of coconut milk
• 200 g spinach
• 1 large handful fresh mint leaves
• 1 large handful fresh coriander
• 2 garlic cloves (peeled & roughly chopped)
• 1 pinch of salt
• 1 tbsp caster sugar
• 4 chicken breasts (cut into bite sized pieces)
• 300 g potatoes (peeled & cut into bite sized pieces)

To serve

• basmati rice & Indian breads to serve

Instructions

1. For the curry paste, place the onion, chillies, ground coriander, garlic and tamarind in a food processor and blend to a paste.
2. Heat the oil in a large frying pan over a medium heat and add the curry paste and fry for 2-3 minutes.
3. Meanwhile place the coconut milk, spinach, mint, coriander, garlic, salt and sugar into a food processor and blitz. Add the mixture to the pan and bring to the boil and then let simmer for 5 minutes.
4. Add the potatoes and chicken and cook for 25-30 minutes or until the potatoes are tender and the chicken is cooked through.
5. Serve the curry with rice and Indian breads. Enjoy!