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 Green Beans & Cumin Rice
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 fragrant cumin rice to complete the feast!
High protein
1/3 daily fibre
5 plants
Speedy Sauce
Serving size
Ingredients
- 600g diced British Free Range chicken breast
- 1 handful of fresh coriander
- 80g baby spinach
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tsp cumin seeds
- 40g creamed coconut
- 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.)
- 240g green beans
- 1 onion
Nutritional Information
Calories: 559
Protein: 46g
Carbs: 43g
Fat: 22g
Goan Chicken Curry with Green Beans & Cumin Rice
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 fragrant cumin rice to complete the feast!
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Cooking Instructions
Before you start
- Pull out a measuring jug, a sieve & 2 large frying pans
Fry the chicken
- Thinly slice the onion
- Heat a large 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
- Add the Goan sauce, creamed coconut and 150ml water to the chicken and stir to combine. Bring to the boil, then lower the heat and simmer for 13 mins, until the chicken is cooked through
- Meanwhile, trim and cut the green beans into thirds
Cook the rice
- Heat the other large frying pan with 1/2 tsp oil on medium heat. Once hot, add the green beans and cumin seeds and cook for 2-3 mins, until fragrant
- 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
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Rinse the spinach, then add to the curry and simmer for 1 min, until wilted. Season to taste. Add a splash of water if it's a little thick
- Serve the curry into bowls, with the cumin rice alongside. Tear over the coriander
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