Charred Goan Chicken & Coconut Curry

1. Marinate the chicken

Mix 1 tablespoon of Shemin’s Goan Curry Paste with the yoghurt and lime zest.

Add the chicken and turn until every piece is well coated. Cover and marinate in the fridge for at least 30 minutes, or overnight if you have time.

2. Cook the onion

Heat the oil in a large pan over a medium heat.

Add the onion and cook for 8–10 minutes, stirring regularly, until soft and golden.

3. Add the curry paste

Add the remaining Shemin’s Goan Curry Paste with a splash of water.

Cook for 2 minutes, stirring regularly, until fragrant.

4. Make the coconut sauce

Add the cherry tomatoes and cook for 3–4 minutes, until they begin to soften and release their juices.

Pour in the coconut milk and bring to a gentle simmer. Cook uncovered for 10–12 minutes, stirring occasionally, until the sauce has thickened slightly.

5. Char the chicken

While the sauce simmers, cook the chicken under the grill or in an air fryer. Discard any marinade left in the bowl.

Under the grill

Preheat the grill to high and lightly oil a foil-lined grill tray.

Arrange the chicken in a single layer, leaving space between the pieces. Grill for 12–15 minutes, turning halfway through, until cooked through with smoky, lightly charred edges.

The darker edges are exactly what you are looking for, but move the tray slightly lower if the chicken colours too quickly.

In the air fryer

Preheat the air fryer to 200°C.

Arrange the chicken in a single layer, using both drawers or cooking in batches if needed. Air fry for 12–15 minutes, turning halfway through, until cooked through with lightly charred edges.

Whichever method you use, the chicken should be piping hot throughout, with no pink remaining. If using a thermometer, the thickest pieces should reach 75°C.

6. Bring everything together

Stir the lime juice and most of the coriander into the coconut sauce.

Nestle the charred chicken into the curry and simmer gently for 2 minutes. Try not to stir it too much so some of those lovely charred edges remain visible.

Taste and add a little salt if needed. Finish with the remaining coriander and serve with basmati rice, warm Shemin’s Indian Breads and lime wedges.