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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.



  • 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) 


View the 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.
  6. Cook for 2-3 minutes to just brown the outside of the chicken.
  7. Pour in the coconut milk and lime juice.
  8. Bring to a boil and immediately reduce to a simmer, then cook for 5-7 minutes.
  9. Season to taste with salt and pepper.
  10. Serve on top of fluffy white rice and optionally garnish with coriander and chopped peanuts. 
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