Advertisement
Goan Cinnamon & Mint Chicken Curry
- Serves
2
- Difficulty
Easy
- Ready in
20 min
Published 2013
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 ⅔ cup 2
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement