Spicy Coconut and Tomato Chicken

    30 minutes

    A tomato and coconut milk sauce, lots of spices and chicken. All these flavours work together to make an interesting chicken curry. Serve with noodles, rice or pasta.

    2 people made this

    Serves: 2 

    • 4 breast fillets of chicken, diced
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon coriander
    • 1/4 teaspoon mint
    • 1/2 teaspoon chilli flakes
    • 1/2 teaspoon mild chilli powder
    • 1 pinch ground black pepper, to taste
    • 4 cloves of garlic, to taste
    • 1 tablespoon soy sauce
    • 1 tablespoon olive oil
    • 3 large mushrooms diced
    • 1 tablespoon tomato paste
    • 100ml coconut milk
    • 2 portions of noodles or rice or pasta

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Combine the nutmeg, coriander, mint, chilli flakes, chilli powder and pepper in a mortar and pestle or blender. When combined add the garlic and soy sauce to form a smooth paste.
    2. Heat some olive oil in a frying pan and fry the chicken until cooked.
    3. Add the mushrooms and spice paste then stir fry for a few minutes.
    4. Add the tomato paste and the coconut milk then simmer covered for 10 minutes. If the sauce is still runny add 1/2 teaspoon of flour to thicken.
    5. Serve with noodles, rice or pasta.

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    Reviews in English (2)


    Used different ingredients. Added some Beansprouts to the sauce mixture and seved with noodles mmmmmmmmm! Delicious Recipe  -  29 Dec 2009  (Review from Allrecipes UK & Ireland)


    Yummy!!! Going to cook it again in a minute, thank you!  -  29 Dec 2009  (Review from Allrecipes UK & Ireland)