Goan Cinnamon & Mint Chicken Curry

Preparation info
  • Serves


    • Difficulty


    • 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?


  • 120 g/ oz/scant cup basmati rice
  • 2


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