The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Goan Chicken Curry with Pilau Rice & Kachumber Salad
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer British free-range chicken in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant pilau rice and a refreshing kachumber salad to complete the feast!
High protein
1/3 daily fibre
5 plants
Speedy Sauce
Serving size
Ingredients
- 1 tbsp desiccated coconut
- 15g creamed coconut
- 300g diced British Free Range chicken breast
- 40g baby spinach
- 1 unwaxed lemon
- 1 midi cucumber
- 110g baby tomatoes
- 250g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 250g goan curry sauce (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
Nutritional Information
Calories: 727
Protein: 50g
Carbs: 51g
Fat: 37g
Ingredients
- 150g British Free Range chicken thighs
- 110g baby tomatoes (use half)
- 250g steamed wholegrain pilau basmati (use half) (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 250g goan curry sauce (use half) (Celery, Mustard, Nuts, Peanuts, Sesame, Soya) (Onion, Water, Coconut Milk (12.5%), Sunflower Oil, Dried Coconut, Tamarind, Ginger, Ground Spices (Paprika, Turmeric, Black Pepper, Coriander Seeds, Cloves, Fennel Seeds, Cinnamon, Bayleaf, Cardamom), Kokum Juice Concentrate (1.8%), Garlic, Salt, Bengal Gram Flour, Spice Extract.)
- 1 unwaxed lemon (use half)
- 1 handful of fresh coriander (use half)
- 1 midi cucumber (use half)
- 40g baby spinach (use half)
Nutritional Information
Calories: 687
Protein: 40g
Carbs: 49g
Fat: 37g
Goan Chicken Curry with Pilau Rice & Kachumber Salad
This fragrant curry is made with Holy Cow's slow-cooked sauces to help you get dinner on the table fast. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer British free-range chicken in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant pilau rice and a refreshing kachumber salad to complete the feast!
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Cooking Instructions
Before you start
- Pull out 2 medium frying pans, a medium bowl, a measuring jug & a sieve
Get started
- Dice the chicken into 3cm pieces
- Heat a medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins, until golden. Season with salt and pepper
Simmer the curry
- Add the Goan sauce and 100ml water (50ml for 1 person) to the chicken and simmer for 8 mins, until cooked through
- In the final 1 min, rinse the spinach, then stir into the curry and cook until wilted
Make the salad & heat the rice
- Meanwhile, dice the cucumber into 1cm chunks. Quarter the tomatoes. Finely chop the coriander. Halve the lemon
- Add the cucumber and tomatoes to the medium bowl with the juice from half the lemon and half the coriander. Season with salt and pepper
- Heat the other medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Share the Goan chicken between bowls, with the rice and kachumber salad alongside. Garnish with the remaining coriander and lemon, cut into wedges
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