- Heat the oil in a pan and add the sliced onion, cook until brown
- Add 100g Shemin’s Goan Indian Curry Paste and 100ml water, then cook for approx. 2-3 minutes continuously stirring
- Add the chicken and stir into the sauce, and let it cook for a couple of minutes
- Add the tomatoes and gently simmer until the tomatoes have broken down, approx. 5 mins
- Add the coconut milk and let the curry cook until the chicken is done, approx. 10 minutes.
- Season with salt and lime
- Stir in the fresh spinach leaves, then sprinkle over the coriander and mint
- Serve with rice and Shemin’s Indian Breads
Watch a video of Shemin making this curry
A quick and easy curry that will take you to the palm fringed, sunny shores of Goa with every bite!
Gary Bellman –
I have ten various Shemin’s curry pastes in my freezer. So easy to use with a great authentic Indian taste. A fantastic curry in minutes, I highly recommend these pastes, be adventurous and try the many different types and flavours!
Jan –
Love shemins curry paste, they are vegan and gluten free. We always cook fresh dishes, these are ideal and have a good date on them. Also you can freeze them.
Lesley –
Why buy a takeaway when you can eat like this I have tried most dishes,vnot disappointed in any.
Debra –
Lovely to see Shemin, always use her pastes
geordiekeith –
Great,very clear, lovely to see shemin, and look forward to trying it myself