Kokova Magazine

We love this Goan-inspired curry from Gousto but we were not so keen on making it with fish, so we decided to make our own version with fresh chicken. An easy to make recipe which would go well with other meats or shellfish too. Our recipe is for four people.

Ingredients

• 2 large chicken breasts (cut into bite-sized chunks)
• 160g coconut cream (block)
• 2 tbsp medium curry powder
• 30g fresh root ginger (crushed or grated)
• 2 garlic cloves
• 2 tsp ground turmeric
• 2 red onions
• 160g fresh spinach
• 32g tomato paste
• 2 vegetable stock cubes
• 2 tsp sugar
• 260g basmati rice

Method

1. Peel and finely dice the red onions
2. De-seed the red chilli by cutting length-ways and scooping out the seeds. Then chop the chilli flesh finely
3. Dissolve your coconut cream block and vegetable cubes into 500ml of boiled hot water. This makes your coconut stock ready to use
4. Heat a large frying pan with a drizzle of vegetable oil over a medium-high heat
5. Add the diced onion once the oil is heated and cook until soft, about 3-4 minutes
6. Add the grated ginger and garlic to the soft onions and cook for a further minute
7. Add the chicken pieces and cook until they turn white on the outside
8. Add the turmeric and curry powder to the chicken mix and cook for another minute
9. Add the tomato paste, chopped chilli, and sugar and cook for another minute
10. Add the coconut stock and cook on a medium/low simmer heat until the chicken is thoroughly cooked through - with no pink left inside
11. Roughly hand tear the spinach and add to the curry, then cook until wilted through the sauce - this takes about 2 minutes

Rice

1. When cooking rice we usually measure it by the cup and add double cups of water to the rice
2. Add the basmati rice to 550ml of cold water, with a pinch of salt, and add a lid to the pan before bringing it to the boil
3. Once the rice starts boiling, cover and simmer for 10 - 12 minutes, or until all the water is absorbed
4. Remove the pan from the heat and allow the rice to steam with the lid on for a few more minutes
5. We start cooking the rice before we start cooking the curry, once all the ingredients are chopped and prepared

As with any recipe, make sure you thoroughly cook items through and use a cooking thermometer if you prefer to make sure the chicken has reached the desired heat to be cooked and safe. All cooking times are approximate.