Coconut Curry Chicken

  • Serves: 3 people
  • Prep Time: 30 minutes



  1. In a large pan heat 1/8 cup of oil and pan-fry your onion and chili until translucent, season with salt and pepper.
  2. Add your sliced garlic and pan-fry for 10 minutes add your garlic paste and curry powder pan-fry further on low for 7 minutes.
  3. Add your tomato paste and toast lightly until fragrant and aromatic, add your cubed chicken and ensure it is well coasted in the curry spice mix sauce.
  4. Add 1/4 cup of water, coconut milk and allow to cook until ready about 15 minutes, on high heat.
  5. Add your coconut cream and coriander and mix well, allow to come to the boil once again and serve hot.
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