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Coconut chicken curry

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  • 2 tbsp vegetable oil
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 0.5 tbsp black peppercorns
  • 2 bay leaves
  • 1 inch cinnamon stick
  • 2 onions, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 2 inch ginger, peeled and minced
  • 4 green chillis, split in half
  • 0.75 tbsp salt
  • 0.5 tsp turmeric powder
  • 0.5 tbsp mild curry powder
  • 0.5 tbsp ground coriander
  • 3 tomatoes, chopped
  • 1 can coconut milk
  • 2 boneless chicken breasts, cut into cubes
  • 2 tbsp plain yoghurt (optional)
  • 1 cup frozen peas
  • 1 small handful of coriander, chopped
  • 1 small handful of mint leaves, chopped
  • Cooking Time
    40 mins altogether
  • Serving
    Serves 5
  • Skill Level


It was one of those days you see something in the shop, pick it up and bring it home to make something with it. Today that item was coconut milk. So a deliciously creamy coconut chicken curry was made!
  1. In a pot, heat the vegetable oil over medium heat. Add the cumin seeds, coriander seeds, black peppercorns, bay leaves and cinnamon stick until aromatic (a minute or so). 
  2. Add the chopped onions and mix. Once the onions are golden brown, add the minced garlic and ginger and cook for a few minutes
  3. 3) Add the green chilli, salt, turmeric, curry powder and ground coriander mix for a minute. Add the tomatoes, mix and allow the tomatoes to soften for a few minutes.
    • Add coconut milk. Mix and allow to cook over medium heat for a few minutes 
    • Add cubed chicken, allow to cook for 7-10 mins
    • Add the yoghurt (if using) and mix. Add peas, cover and cook for 10-15 mins over medium/low heat, or until the peas soften
    • Check, add hot water if you feel it is too dry for your liking, then mix
    • Add coriander and mint, cover and leave for 5 mins before serving

It is as easy and yummy as that! Very satisfying coconut chicken curry! I hope you give it a go and enjoy :)



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