Goan Chicken Curry

I've always wanted to make a Goan curry but I'd never got around to it. I'd heard that the curries were not so spicy hot as Indian curries can be and more flavourful, spicy without that chilli hot that blows my head off most of the time! It's true, this was flavourful without being too hot and the lovely creamy coconut sauce was delicious. I served it with some veg dusted with cumin and turmeric, rice and mango chutney.

Goan Chicken Curry (adapted from BBC Food)
(Serves 4)
(9 WW ProPoints per serving)

4 large skinless chicken breasts, cut into chunks
cooking spray
1 tsp yellow or brown mustard seeds
1 large onion, sliced
3 garlic cloves, finely sliced
1 x 400ml can coconut milk
100g spinach leaves
salt

For the marinade

1 tsp paprika

½ tsp ground turmeric
1½ tbsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 tbsp lemon juice
½ tsp salt
75ml water

Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.

Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.