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 Zesty Basmati Rice & Green Beans
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 tender free-range British chicken in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with zesty basmati rice to complete the feast!
High protein
1/3 daily fibre
6 plants
Speedy Sauce
Serving size
Ingredients
- 10g toasted coconut chips
- 20g baby spinach
- 1 unwaxed lime
- 80g green beans
- 110g baby tomatoes
- 1 onion
- 300g diced British Free Range chicken breast
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 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: 658
Protein: 49g
Carbs: 51g
Fat: 28g
Ingredients
- 1 unwaxed lime (use half)
- 20g baby spinach (use half)
- 80g green beans (use half)
- 110g baby tomatoes (use half)
- 10g toasted coconut chips (use half)
- 1 onion (use half)
- 150g diced British Free Range chicken breast (use half)
- 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.)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 576
Protein: 29g
Carbs: 51g
Fat: 28g
Goan Chicken Curry with Zesty Basmati Rice & Green Beans
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 tender free-range British chicken in their flavourful Goan curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with zesty basmati rice to complete the feast!
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Cooking Instructions
Before you start
- Pull out 2 medium frying pans, a measuring jug, a sieve & a grater
Get started
- Thinly slice the onion
- Heat a medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the chicken and onion and cook for 4 mins, until golden. Season with salt and pepper
Simmer the sauce
- Halve the tomatoes. Trim and cut the green beans into thirds
- Add the tomatoes, Goan sauce and 100ml water (50ml for 1 person) to the pan. Bring to the boil, then lower the heat and simmer for 15 mins, until the chicken is cooked through
- Add the green beans in the final 5-6 mins and cook for the remaining time, until tender. Add a splash of water if it becomes too thick
Time for rice
- Meanwhile, zest and quarter the lime
- When the curry has 5 mins remaining, heat the other medium frying pan on medium heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and season with salt. Cook for 2-3 mins, until piping hot
- Season with salt and stir the lime zest through the rice
Plate up
- Rinse the spinach, then add to the curry and simmer for the final 1 min, until wilted. Add a squeeze of lime and season to taste
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the Goan chicken curry between bowls, with the zesty rice alongside. Scatter over the coconut chips and garnish with the remaining lime wedges
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