My coconut chicken curry

My coconut chicken curry


2 people made this

About this recipe: I brought a Thai spice mix and couldn't believe how much salt was in it so, I decided to try and make my own and that's how this curry evolved. My family love it, it's sweet but packed full of flavour, I love the crunchy bits from the peanut butter and the desiccated coconut adds a lovely texture.

Serves: 4 

  • 4 teaspoons oil, divided
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 3 chicken breasts, chopped into chunks
  • 1 packet baby sweetcorn, chopped
  • 1 handful green beans, chopped
  • 3/4 (400g) tin coconut milk
  • 2 to 4 tablespoons desiccated coconut
  • 2 to 3 tablespoons crunchy peanut butter
  • 300ml chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon mild chilli powder, or to taste
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon onion powder
  • 1 dash lemon juice
  • 1 dash soy sauce
  • 1 dash Worcester sauce
  • honey to taste

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Heat oil in a large frying pan over medium heat. Add onion and garlic and cook gently till softened. Remove from pan and set aside.
  2. Add the remaining oil to the pan and increase heat to medium high. Add the chicken and brown on all sides. Add onion mixture back to the pan along with all remaining ingredients in order listed. (Note that the measures for the spices are approximate and feel free to vary them according to personal taste.)
  3. Simmer uncovered for 30 minutes, or till chicken is no longer pink in the centre and the sauce has thickened slightly.

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