Coconut and tomato spicy chicken

Coconut and tomato spicy chicken


5 people made this

About this recipe: The coconut and the spices complement each other beautifully. An easy dish that goes well over noodles, rice or pasta.

HeinekenHelen Herefordshire, England, UK

Serves: 2 

  • 1 tablespoon soy sauce
  • 1/2 teaspoon mild chilli powder
  • 1/2 teaspoon chilli flakes
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon dried mint
  • ground black pepper, to taste
  • 1 tablespoon olive oil
  • 4 chicken breast fillets, chopped
  • 3 large mushrooms, chopped
  • 4 cloves garlic, or to taste
  • 1/4 tin coconut milk
  • 1 tablespoon tomato puree
  • noodles, rice or pasta to serve

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Combine soy sauce, chilli powder, chilli flakes, nutmeg, coriander, mint and black pepper using a mortar and pestle to form a paste. Set aside.
  2. Heat the olive oil in a frying pan over medium high heat. Add the chicken and brown on all sides.
  3. Add the mushrooms, garlic and the prepared paste and stir fry for a few minutes.
  4. Add the tomato puree and the coconut milk and simmer covered for 10 minutes. If the sauce is still runny add 1/2 teaspoon of flour to thicken.
  5. Serve hot with your choice of cooked noodles, rice or pasta.

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Reviews (2)


Used different ingredients. Added some Beansprouts to the sauce mixture and seved with noodles mmmmmmmmm! Delicious Recipe - 29 Dec 2009


Yummy!!! Going to cook it again in a minute, thank you! - 29 Dec 2009

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