Coconut Chicken Curry 500x333 iStock-1209169729

Coconut chicken curry

  • Serves 4 people
  • Prep time: 10 minutes | Cooking time: 15 minutes

Coconut Curry Chicken is a popular dish with lots of different variations across Southeast Asia. Our Kiwi-style version comes together in half an hour or less and you might even have most of the ingredients in your pantry already.

Ingredients

  • 2 tbsp vegetable oil

  • 1 brown onion, diced

  • 1 capsicum, diced, any colour

  • 3 tsp crushed garlic

  • 1 tsp grated ginger

  • 2 tbsp curry powder

  • 1 tsp turmeric powder

  • 1 tbsp tomato paste

  • 600g boneless skinless chicken breasts, cubed

  • 1x 400g can full-fat coconut milk 1 lime (or 1 tbsp lime juice)

  • Salt and pepper

  • Fresh coriander, roughly chopped (optional)

  • Chopped toasted peanuts (optional)

Method

  1. Heat oil in a nonstick frying pan over a medium heat.

  2. Once hot, add onion and capsicum and sauté until the onion is translucent, roughly 3 minutes.

  3. Add garlic, ginger, turmeric and curry powder and cook until fragrant, about 1 minute.

  4. Then, add the tomato paste and cook for a further 1 minute.

  5. Add cubed chicken to the pan and toss briefly to coat in the spices and paste. Cook for 2-3 minutes to just brown the outside of the chicken.

  6. Pour in the coconut milk and lime juice. Bring to a boil and immediately reduce to a simmer, then cook for 5-7 minutes.

  7. Season to taste with salt and pepper.

To serve: Serve on top of fluffy white rice and optionally garnish with coriander and chopped peanuts.