Goan-Style Chicken Curry & Rice
with Garlic Green Beans
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Enjoy tender chicken strips smothered with a creamy, golden curry like no other! This Indian delight will tantalise your tastebuds yet comes together fast for a midweek meal. Serve with some garlicky green beans and almonds for extra colour and crunch.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Green Beans
1
Tomato
½
Brown Onion
3 clove
Garlic
1 packet
Chicken Breast
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
1 packet
Coconut Milk
1 packet
chicken stock pot
1 packet
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
white wine vinegar
Utensils
Cooking Steps
• Add the water (for the rice) to a medium sacuepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don’t peek!
• Meanwhile, trim and halve green beans. • Roughly chop tomato and brown onion (see ingredients). Finely chop garlic. • Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans, tossing, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to serving bowls, season to taste and cover to keep warm.
• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and tomato until tender, 4-5 minutes.
• Add tomato paste, Mumbai spice blend and the remaining garlic to the pan, and cook until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry), white wine vinegar and chicken-style stock powder and simmer until slightly reduced, 2-3 minutes. • Return cooked chicken with a drizzle of olive oil to pan, stirring until combined and heated through, 1 minute. • Remove from heat, and add baby spinach leaves, stirring until combined. Season with salt and pepper.
• Divide rice between bowls with garlic green beans. Top rice with Goan-style chicken coconut curry. • Sprinkle with flaked almonds. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, tasty curry sauce, though some found it mild and suggested adding extra spice or sweetness for more depth.
- Ease of prep: Quick and easy to make, perfect for busy families, though some found cutting the beans a bit tedious.
- Suggestions: Several recommended swapping green beans for broccoli or adding more varied vegetables for extra colour and nutrition.
- Portions: Most found servings generous, but a few wished for more curry sauce or meat to balance the dish.
- Protein choice: While some loved the pork, others felt chicken might work better with the curry flavours.
