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Coconut Chicken Curry

By OcadoLife
Make your own fresh and flavourful Coconut Chicken Curry for an easy weeknight dinner. Create a simple curry paste for your chicken with fragrant coriander, cumin, turmeric, cardamom, onion and garlic. As the reviews…
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Time and servings

Total time
Servings
Cooking time

Ingredients

14 total
  • 4 chicken breast fillets, chopped into 2cm pieces
  • 400 ml of coconut milk
  • 1 cube of chicken stock
  • 1 lime, zest and juice
  • 1 onion, chopped
  • 2 cloves of garlic
  • 1 tbsp of coriander seeds
  • 1 tsp of ground cumin
  • 1 tsp of turmeric
  • 2 tbsp of olive oil
  • 1 small handful of almond flakes, optional
  • 1 small handful of coconut flakes, optional
  • 6 cardamon pods
  • 30 g of fresh coriander, stalks and leaves chopped

Method

6 steps

  1. Step 1

    Start by putting the fresh coriander and seeds, ground cumin, turmeric, cardamom, onion, garlic and 1 tbsp of olive oil into a food processor. Season with sea salt and black pepper and blitz into a rough paste.

  2. Step 2

    Transfer the paste into a large non-stick pan over a medium heat and cook for 1 min, stirring.

  3. Step 3

    Add the chicken pieces and 1tbsp of oil, and sauté for 3 mins.

  4. Step 4

    Add the coconut milk and chicken stock cube to the pan. Bring to the boil, then turn down to a low simmer and cook for 15 minutes.

  5. Step 5

    Once cooked, turn off the heat and add the zest and juice of the lime and scatter with the toasted almonds and coconut flakes (if using).

  6. Step 6

    Serve with your choice of rice or poppadoms.