This Goan inspired chicken curry is made with creamy coconut milk, spinach and cherry tomatoes. We serve this alongside antioxidant rich black rice.

Serves: 2 | Cook Time: 30 mins | Calories: 646 | Type: Gluten-Free


  • 2 x 180g free-range chicken breast
  • 80g black rice
  • 160g sweet potato
  • 60g spinach
  • 40g creamed coconut
  • 4cm ginger
  • 2 garlic cloves
  • 2 tsp garam masala
  • 160g cherry tomatoes
  • 2 tsp desiccated coconut (sulphites)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.


  1. Boil a kettle. Rinse the black rice and add to a saucepan with 400ml boiling water, season with a pinch of sea salt and simmer for 25-30 mins.
  2. Peel and finely chop the ginger and finely chop the garlic. Slice the cherry tomatoes into quarters. Peel and cut the sweet potato into 1cm cubes. Thinly slice the chicken.
  3. Dissolve the creamed coconut in a jug of 100ml boiling water.
  4. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat, add the garlic, ginger and garam masala for 1 min, then add the chicken slices for 2 mins until browned, followed by the sweet potato for a further 5 mins. Season with a pinch of sea salt.
  5. Pour in the creamed coconut and simmer for 10 mins, then add the spinach and cherry tomatoes and cook for 5 mins until the chicken in cooked through.
  6. Drain the black rice.
  7. Serve the Goan chicken curry in a warm bowl, sprinkle over the desiccated coconut and serve alongside the black rice.