Goan chicken curry

Name: Goan chicken curry
Cook time: 30 min
Yield: 4

with turmeric potatoes and spiced cashew

Ready in around 30 mins

RECIPE FACT:

Food historians believe that people have been eating curries for 4000 years.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°C (fan bake).
1. TO COOK THE POTATOES AND BROCCOLINI:

Line an oven tray with baking paper. Open the bag of steamed potatoes onto the tray, drizzle with oil and sprinkle over with the Goan spices and salt, mix through until well coated. Bake in the oven for 12-14 mins. Trim the ends off the broccolini and cut in half. Add the broccolini to the tray and bake for a further 8-10 mins.
2. TO PREPARE THE VEGETABLES:

Thinly slice the spring onion at angle and set aside. Roughly chop the coriander including the stalk and set aside.
3. TO COOK THE CHICKEN AND FINISH THE CURRY:

Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut the chicken into 2-3 cm chunks. Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. Once hot, add the chicken, season with salt and pepper and cook for 3-4 mins. Add the coconut yoghurt, half the spring onions and cook for 2-3 mins or until the chicken is cooked through, adding 1 or 2 tbsp of water if it gets too dry.
TO SERVE:

Divide the potatoes and broccolini onto plates, top with the Goan chicken and sprinkle with toasted cashews. To finish, add a few dollops of mango chutney, the remaining spring onions and a sprinkle of chopped coriander.