Goan Cinnamon & Mint Chicken Curry

Name: Goan Cinnamon & Mint Chicken Curry
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 1cm/½in piece fresh root ginger; 300 g/10½ oz boneless, skinless chicken thighs; 120 g/4¼ oz/scant ⅔ cup basmati rice; 2 large handfuls of coriander leaves and stalks; 1 large handful of mint leaves; 3 garlic cloves; ½ tsp ground cinnamon; ½ tsp freshly ground black pepper; 1 tbsp groundnut oil; 1 lime; sea salt; 1½ tsp Worcestershire sauce; 1 tsp sugar; 2 green chillies

Preparation info

Serves
2

Difficulty
Easy
Ready in
20 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

This classic Goan dish is one of my favourite curries ever. It’s vibrant in colour and fresh tasting, but the best thing is that it’s so simple to make. Bung everything into a blender to make a killer sauce, fry the chicken, pour over the sauce and cook for a few minutes. What could be simpler?

Ingredients

120 g/4¼ oz/scant ⅔ cup basmati rice
2

Asia
India
Goa
Main course
Street Food
Gluten-free
Spicy

Method

COOK THE RICE in boiling water for 10–12 minutes until soft, or as directed on the packet. Drain in a colander, then cover the rice with a clean tea towel while still in the colander, and leave to one side.

MEANWHILE, CUT THE TOP off each chilli and roll the chilli between your hands to deseed it, then chuck them both into a blender or food processor. Peel the garlic and add it to the b