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Coconut chicken curry

Coconut Chicken Curry

Brought to you by: OcadoLife
    4 serving
4.1 15 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

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

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.

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