Coconut chicken curry
A mild, fragrant curry with tender chicken in a creamy coconut sauce, ready in half an hour.
- Time40 min
- LevelEasy
- Costabout £1.70 a head
Ingredients
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Method
- 1
Heat the coconut oil in a large pan over a medium heat. Cook the onion for 8 minutes until soft and golden.
8 min - 2
Add the garlic, ginger, coriander, cumin, turmeric and chilli powder. Stir for 1 minute until the kitchen smells spicy.
- 3
Add the chicken and tomato purée and stir to coat. Cook for 4 minutes until the outside of the chicken turns white.
4 min - 4
Pour in the coconut milk and stock, add the salt and bring to a gentle simmer. Cook for 20 minutes, until the chicken is cooked through and the sauce has thickened.
20 min - 5
Meanwhile, cook the rice in boiling salted water as the packet says, then drain.
12 min - 6
Stir the fresh coriander into the curry and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.