Creamy Chicken And Coconut Curry Recipe

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serves: 6
Skill: easy

Nutrition per portion

Calories 440 kCal 22%
Fat 23g 33%
  -  Saturates 12.5g 63%


  • 2tbsp sunflower oil
  • 600g boneless, skinless chicken thighs
  • 2 red peppers, deseeded and sliced
  • 1 cinnamon stick
  • 400ml coconut milk
  • 150ml hot chicken stock
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • 2 x 250g packs microwave rice
  • 25g toasted faked almonds
  • a large of handful of coriander leaves
  • For the paste:
  • 3 shallots, peeled and roughly chopped
  • 2-4 green chillies
  • 3 sticks of lemongrass, roughly chopped
  • 3 garlic cloves
  • 5cm piece of fresh ginger, peeled
  • 1tsp ground coriander
  • 1tsp ground cumin
  • 3 kaffir lime leaves
  • 1tbsp Thai fish sauce
  • 1tbsp soy sauce
  • a large handful of coriander stalks
  • a pinch of palm sugar


  • For the paste, simply whizz together all the ingredients in a blender.

  • Heat half the oil in a large casserole and fry the paste until fragrant. Add the chicken and peppers and stir to coat. Then add the cinnamon, coconut milk and stock, cover and simmer for 1 hour.

  • Heat the remaining oil in a frying pan, add the cumin and coriander seeds and cook until fragrant. Add the rice and cook through. Serve the rice alongside the curry, scattered with toasted almonds and coriander leaves.

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(15 ratings)
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