Spicy Goan Prawn Curry Recipe

Spicy Goan Prawn Curry

THE FINEST EVER CHRISTMAS LULL CURRY

SERVES 3
15 MINS PREP
15 MINS COOK

This deliciously flavourful dish basically cooks itself - and it’s perfect paired with a dry and full-bodied Chardonnay. Since it only takes 15 mins to prep, you even have time to enjoy a glass while it’s in the oven. The perfect Christmas holiday dish for wine lovers.

Ingredients

1 tsp vegetable oil
1 pack of The Spice Tailor Keralan Coconut Curry
3 medium chicken breasts with skin on
2-3 medium waxy potatoes, peeled and sliced into 1cm slices
40g french beans, topped and tailed and cut in half if long
200ml chicken stock
½ lemon, juiced - or to taste
Salt and pepper to taste

Method

Preheat the oven to 190°C (Fan 170°/Gas Mark 5).
Heat the oil in the pan and add the dry spices from the whole spice sachet, cook for 15 seconds or until the seeds are popping. Remove from heat.
In a bowl or pouring jug, mix the sauce from the kit with the chicken stock and the spices.
In a baking dish, place the chicken breasts together with the potatoes scattered around.
Season with salt and pepper and brush the chicken skin with a little more oil. Pour the sauce around, but not over the chicken.
Bake for 10 minutes, scatter the french beans onto the chicken and potatoes and continue to cook for a further 20-30 minutes or until the chicken is cooked through. Squeeze the lemon juice into the sauce, stir in and serve.