Coconut Chicken Curry

This is a quick and easy curry which doesn’t take much effort to make and is super flavourful. Perfect for weeknights and weekend dinners.

 5 Servings | Cooking time: 25 minutes

Ingredients: 

• 500g chicken breast fillets
• 400 ml Coconut Milk
• 1 1/2 tbsp paprika
• 1 tbsp purpose seasoning
• 1 tsp garlic and ginger mince
• 1 knorr seasoning cube
• 1 tbsp curry powder
• 1 tsp cumin powder
• 2 tbsp coconut oil
• mixed bell peppers, cored and cut into squares
• spring onions, finely sliced
• 1 scotch bonnet pepper, finely sliced (optional)
• salt and pepper, to taste
• coriander, to garnish

Method:

• Cut chicken into small pieces and place in a bowl, add all-purpose seasoning, 1/2 tbsp paprika and salt and pepper to taste. Mix well and set aside.
• In a saucepan, heat coconut oil and cook chicken until brown on both sides. Add spring onions, peppers and garlic and ginger paste. Cook on medium heat for 2 minutes.

• Add coconut milk, seasoning stir and bring to a boil. Cook on medium heat for about 8 mins, then reduce the heat and allow the curry to simmer.
• Adjust seasoning to taste and serve with rice or cauliflower rice!

If you use my recipe, tag me on Instagram (diywithjoy_) or twitter (DIYWITHJOY), as I would love to see your pictures.

For further assistance making this recipe, comment below or contact me via email. Enjoy!

Recipe Notes:

• Store coconut milk in the fridge for a few hours before use. This will allow the coconut milk to solidify and separate from the coconut water.
• You can thicken your curry by adding 1-2 tbsp of cornstarch or coconut cream.
• To make the cauliflower rice pictured above, heat oil in a pan, add grated cauliflower, turmeric, mixed herbs and salt and pepper to taste. Cook for 5-8 mins on medium heat.
• You can use chicken thighs, legs or other cuts of meat for this recipe.

Nutritional Info (per serving): 324 Calories | 24.4 g  Protein | 4.8 g Carbs | 23.5 g Fat   * This may slightly differ depending on where you buy your ingredients from.