Quick Coconut Chicken Curry
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 tablespoons Olive oil
- 1 Onion (diced)
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 500 g Chicken breast (diced)
- 3 tablespoons Curry powder
- 2 tablespoons Tomato puree
- 400 ml Coconut milk
- 150 ml Chicken stock
- 2 tablespoons Mango chutney
Method
- Heat 2 tbsp Olive oil in a large pan over medium heat.
- Add 1 Onion, 1 tbsp Garlic paste and 1 tbsp Ginger paste and cook until softened and lightly golden, stirring often. This should take around 4โ5 minutes.
- Add 500 g Chicken breast (diced). Cook for about 5 minutes, stirring so it cooks evenly and turns opaque on the outside.
- Sprinkle in 3 tbsp Curry powder and stir for 30 seconds so it toasts slightly. This almost wakes up the spices.
- Stir in 2 tbsp Tomato puree, then pour in 400 ml Coconut milk and 150 ml Chicken stock. Add 2 tbsp Mango chutney.
- Bring to a gentle boil, then reduce to a simmer for 10 minutes until the sauce thickens and the chicken is cooked through.
- Serve over brown rice with fresh coriander, a spoon of yogurt, and a little extra mango chutney on top.