Coconut Chicken Curry
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.
View the method
- 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)
Back to ingredients
- Heat oil in a nonstick frying pan over a medium heat.
- Once hot, add onion and capsicum and sauté until the onion is translucent, roughly 3 minutes.
- Add garlic, ginger, turmeric and curry powder and cook until fragrant, about 1 minute.
- Then, add the tomato paste and cook for a further 1 minute.
- 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.
- Pour in the coconut milk and lime juice.
- Bring to a boil and immediately reduce to a simmer, then cook for 5-7 minutes.
- Season to taste with salt and pepper.
- Serve on top of fluffy white rice and optionally garnish with coriander and chopped peanuts.