Chicken and Coconut Curry (version 1) Recipe - Serves 4

Chicken and Coconut Curry (version 1) Recipe

489 calories each serving (687 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot


3 tablespoons (45ml) cooking oil
1 teaspoon (5ml) cumin seeds
1/2 teaspoon (2.5ml) coriander seeds
1 small onion, peeled and finely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
2 fresh green chillies, finely chopped
680g (1 lb 8 oz) boneless and skinless chicken breasts, cut into 19mm (3/4 inch) cubes
2 cups (500ml or 17 fl oz) chicken stock
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) ground black pepper
1 tin/can (400g or 14 oz) coconut milk


Heat the oil in a large heavy-bottomed frying pan or saucepan (you need one with a lid) over a medium heat
Add the cumin seeds and coriander seeds and fry until they start to pop (30-60 seconds)
Add the onion and saute until the onion starts to brown (6-12 minutes), turning often
Add the fresh ginger, garlic and fresh green chillies, mix well and cook for 1 minute
Add the chicken, mix well and cook until the chicken is sealed (4-8 minutes)
Add the chicken stock, salt and black pepper, mix well, bring to a simmer, adjust the heat to maintain the simmer, cover and simmer for 20 minutes, stirring every few minutes
Remove the lid, increase the heat to get a good boil and boil until the liquid has reduced by a half (5-10 minutes), stirring often
Add the coconut milk, mix well, bring back to a good boil and cook for 10 minutes, stirring every couple of minutes
Serve hot

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Recipe submitted on 23 January 2017

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