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 Quinoa, Tenderstem Broccoli & Pistachio
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 pistachio broccoli and fluffy quinoa to complete the feast!
High protein
6 plants
Speedy Sauce
Serving size
Ingredients
- 240g Tenderstem broccoli
- 10g pistachios (Nuts)
- 1 unwaxed lime
- 80g baby spinach
- 1 handful of fresh coriander
- 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.)
- 600g diced British Free Range chicken breast
- 40g creamed coconut
- 200g baby tomatoes
- 160g quinoa (Quinoa 100%)
Nutritional Information
Calories: 592
Protein: 50g
Carbs: 39g
Fat: 27g
Goan Chicken Curry with Quinoa, Tenderstem Broccoli & Pistachio
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 pistachio broccoli and fluffy quinoa to complete the feast!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large frying pan, a medium frying pan, a sieve & a measuring jug
Cook the quinoa
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain
- Meanwhile, halve the tomatoes. Dissolve the creamed coconut in the measuring jug with 200ml boiling water
Build the curry
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chicken and cook for 4 mins, until browned. Season with salt and pepper
- Add the tomatoes and cook for another 2 mins, until softened, then stir in the Goan sauce and coconut mixture. Bring to a boil and simmer for 15 mins, until the chicken is cooked through
Broccoli time
- Trim and cut the broccoli into thirds. Roughly chop the pistachios
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the broccoli and cook for 3-4 mins. Season with salt and pepper
- Add the pistachios and 1 tbsp of water and cook for a further 2-3 mins, until the pistachios are golden and the broccoli is soft
Plate up
- Roughly chop the coriander. Rinse the spinach and stir into the curry for the final 1 min, until wilted. Squeeze in the juice from half the lime. 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
- Serve the Goan curry into bowls, with the quinoa and pistachio broccoli alongside. Garnish with the coriander and remaining lime, cut into wedges
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