Simple chicken coconut curry recipes

Simple chicken coconut curry recipes

This is the basis for many of the restaurant-style coconut curry chicken you’ll find here. The recipe makes between 8 and 9 fl oz of Sauce which is enough for 2 main course curries or a main course and some side dishes. The recipe doesn’t work as well if you try to make a smaller portion. It will double nicely if you’re making a number of curries but you will need to extend the cooking time a bit. If you have some sauce left over it will keep in good condition in the freezer but only for a few weeks. Even small amounts are useful for making a quick one-portion curry, it goes a long way. Remember to wrap it up well or your ice-cream may take on a strange taste!.
* 3 tablespoons vegetable oil or ghee (clarified butter)
* 1 medium onion – finely chopped
* 4 cloves garlic – peeled and sliced
* 1.5 inch piece root ginger – peeled and thinly sliced (it should look about the same volume as the garlic)
* (optional) 2 mild fleshy green chilies – de-seeded and veined then chopped
* half teaspoon turmeric powder
* half teaspoon ground cumin seed
* half teaspoon ground coriander seed
* 5 tablespoons plain pasta (smooth, thick, sieved tomatoes, US = puree) or 1 tablespoon concentrated tomato puree (US = paste) mixed with 4 tablespoons waterSimple chicken coconut curry recipesMethod

1. Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.
2. Add the ginger, garlic and green chili (if using). Stir for 30 seconds then put the heat down to very low.
3. Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
4. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don’t burn the spices or the sauce will taste horrid – sprinkle on a few drops of water if you’re worried.
5. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whiz until very smooth. Add the pasta and stir.
6. Put the pureed mixture back into the pan and cook for 20 – 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently “fry” the sauce which will darken in color to an orange brown. The final texture should be something like good tomato ketchup. Warning – it WILL glop occasionally and splatter over your cooker, it’s the price you have to pay!

For centuries Coconut Milk has been infused into many curry coconut culinary traditions, predominantly in Far East Asia. However with Coconut Milk being highly calorific and bursting with saturated fats, Coconut Water (which is the clear juice, extracted from the young tender coconuts) has become a popular alternative perfectly retaining all the Coconut flavor but eradicating the fat.


Coconut Water has boomed in the market of late, after the nation has realized the health benefits that Coconut Water has to offer. It’s culinary use in your Curry Coconut dishes are a great way to reap the nutritious benefits that Coconut Water provides and adds that perfect coconut taste. And with Coconut Water being 99% fat free, it really is the perfect alternative to add to your coconut curry chicken creations.


Curry Coconut Sweet Potato Mash

Simple chicken coconut curry recipes


  • 4 Large Sweet Potato’s
  • 750 ml Coconut Water
  • 1 tsp Curry Powder
  • Knob of Butter
  • Chopped Coriander
  • Coconut Flakes
  • Handful of Almonds


To Prepare Curry Coconut Sweet Potato Mash:

  • Boil the sweet potatoes in the Coconut Water
  • Drain the potatoes and mash, adding the butter and curry powder
  • Top with the Coconut and almond flakes, and sprinkle of coriander.
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