20 Feb

Easy chicken and coconut curry

Published: 2017-02-20
Easy Chicken Coconut curry

Serves 6 people, takes 30 to 40 minutes to make.

How to make

Place the chicken, onion, apple, chutney, curry powder, tomato paste and seasoned tomatoes in a medium saucepan.

Bring gently to a simmer, stirring from time to time. When simmering add the kaffir lime and bay leaves. Cover and cook for around 15-20 minutes. Remove the lid and stir in the coconut cream.

Serve with cooked rice.



Add a couple of cups of frozen green beans towards the end of the cooking time.

Serve leftover curry wrapped in a flat bread with salad greens as a tasty lunch.

Thicken the gravy with cornflour and put into filo pastry parcels or puff pastry pies.

What you will need:

  • 500 grams boneless chicken breast or thigh meat cut in bite sized pieces
  • 1 onion chopped
  • 1 apple chopped with the skin on
  • 3 tbsp chutney
  • 1½ tbsp curry powder
  • 1 heaped tbsp tomato paste
  • 1 x 400 grams can chopped tomatoes with roasted garlic and onions
  • 1 kaffir lime leaf – from Asian grocery stores, freeze surplus leaves until needed
  • 1 bay leaf
  • ¼ cup coconut cream – leftover coconut cream can be frozen for next time