Coconut Chicken Curry
By OcadoLife
Published on 28 June 2022
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 for this recipe suggest, it’s easy-peasy to add in some extra veg to this recipe – like aubergine, courgette or peppers – see what’s in season or choose what you know the kids’ll love. Once you’ve made your curry, we recommend sprinkling toasted almonds and coconut flakes over the top for a yummy crunchy topping. Then serve with your choice of rice or poppadoms (or for bigger appetites, why not have both?). Looking for more curry recipes? Look no further.Time and servings
25 minsTotal time
4Servings
25 minsCooking time
Ingredients
- 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
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.Step 2
Transfer the paste into a large non-stick pan over a medium heat and cook for 1 min, stirring.Step 3
Add the chicken pieces and 1tbsp of oil, and sauté for 3 mins.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.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).Step 6
Serve with your choice of rice or poppadoms.