Spicy Chicken Goan Curry

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

Serves 4

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients

For the curry paste

1 onion, roughly chopped

3-4 chillies, de-seeded and roughly chopped

1 tsp ground coriander

3 tsp tamarind paste

For the curry

1 tbsp vegetable oil

1 x 400ml/14 fl oz tin of coconut milk

200g/7oz spinach

Large handful of fresh mint

Bunch of fresh coriander

2 garlic cloves, peeled

Pinch of salt

1 tbsp caster sugar

4 chicken breasts, cut into chunks

300g/10 ½ oz potatoes, cut into pieces the same size as chicken

Basmati rice & Indian breads to serve

Method

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.

Cooks Tips

v You can substitute the chicken for prawns.