“To be quite honest, we’re kicking ourselves we didn’t make this earlier. It’s an absolutely classic Indian dish, based on a traditional recipe from the coastal region of Goa. Succulent pieces of chicken, marinated in tamarind, in an aromatic, mild curry sauce made with coconut milk and coriander, with vibrant green spinach and cherry tomatoes. Unusually, it gets its mild heat from mustard seeds rather than chilli. Mild and aromatic, this is a real crowd pleaser.”
Here’s how to transform our Plain Naans … which are a great alternative to rice for a curry like the Goan Chicken. It’s a simple little trick that only takes minutes, so you can knock it up while your curry is in the oven.
Stick the grill on and mix a heaped teaspoon of chopped rosemary with a whole diced, deseeded red chili (or less, according to taste). Then mix them together with a tablespoon of olive oil. Then sprinkle two naans with water (as per the instructions), and put under the grill, bottoms up. Turn them after 2-3 minutes, spread the mixture over the top and grill for another 2-3 minutes. Serve hot from the grill and you’ll never look back!
You could also try swapping in a clove of garlic and a tablespoon of shredded mint, instead of the rosemary and chilli.