Coconut Chicken Curry
This simple coconut chicken curry is a delicious weeknight meal.
Print Pin RateIngredients
- 2 Chicken breasts
- 1 tbsp cornflour
- 400 ml Tin of coconut milk
- 1 tbsp Mango chutney
- 80 g Baby spinach
- 5 g Coriander leaves chopped
For the spice paste:
- ½ Onion diced
- 1 Red chilli roughly chopped
- 2 Garlic cloves
- 15 g Ginger
- 2 tsp Curry powder
- 2 tsp Turmeric
- 5 g Coriander stalks
Instructions
- Start by making the spice paste. Add the spice paste ingredients to a blender along with a splash of water, and blitz until it’s completely smooth.
- Cut the chicken into bite sized pieces, then add it to a bowl and add the cornflour then stir to coat.
- Heat some cooking oil in a large frying pan over a medium to high heat. Cook the chicken until it’s golden brown all over.
- Add in the spice paste and cook for a few minutes to release all of the flavours.
- Pour in the coconut milk and bring it to a simmer. Cook for a few minutes until the sauce starts to thicken slightly.
- Now add in the mango chutney, baby spinach, and chopped coriander. Stir well and cook until the spinach has wilted.
- Taste for seasoning, then dish it up with rice and enjoy.
1 comments on “Coconut Chicken Curry”
Loved this! So easy and tasty. I did only use half of the coconut milk shown in the recipe, I thought the whole 400ml was a bit too much.