Charred Goan Chicken & Coconut Curry
Charred Goan-spiced chicken served in a light coconut curry with sweet cherry tomatoes, fresh lime and coriander. Packed with vibrant flavour and a gentle kick, this easy curry is perfect for relaxed weeknight dinners or sharing with friends.
Serves
4
Featuring
Shemin’s Goan Curry Paste
Ingredients
For the Chicken
800g boneless, skinless chicken thighs or chicken breasts, cut into large bite-sized pieces
1 tbsp / 15g Shemin’s Goan Curry Paste
4 tbsp natural yoghurt
Finely grated zest of 1 lime
For the Coconut Curry
1 tbsp cooking oil
1 large onion, finely sliced
Remaining Shemin’s Goan Curry Paste
A splash of water
250g cherry tomatoes, halved
1 x 400ml tin coconut milk
Juice of 1 lime
Small handful fresh coriander
To Serve
Steamed basmati rice
Naan bread
Lime wedges
Fresh coriander
All ingredients are available to purchase in our Farm Shop
Method
- Mix the curry paste, yoghurt and lime zest. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or overnight.
- Heat the oil in a large pan over medium heat. Add the onion and cook for 8–10 minutes until soft.
- Add the remaining curry paste and a splash of water. Cook for 2 minutes until fragrant.
- Add the cherry tomatoes and cook for 3–4 minutes until softened. Pour in the coconut milk, bring to a gentle simmer and cook uncovered for 10–12 minutes, until slightly thickened.
- Cook the chicken under a high grill or in an air fryer until cooked through and lightly charred, turning halfway.
- Under the grill: Preheat the grill to high and lightly oil a foil-lined tray. Arrange the chicken in a single layer and grill for 12–15 minutes.
- In the air fryer: Preheat to 200°C. Arrange the chicken in a single layer and air fry for 12–15 minutes, turning halfway. Cook in batches if needed.
- The chicken should be piping hot throughout – if using a thermometer, the thickest pieces should reach 75°C.
- Stir the lime juice and most of the coriander into the curry sauce. Add the charred chicken and simmer gently for 2 minutes, taking care not to stir too much so the charred edges remain visible.
- Season to taste, scatter with the remaining coriander and serve with basmati rice, naan and lime wedges.
