Spicy Coconut and Tomato Chicken

Spicy Coconut and Tomato Chicken


2 people made this

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.


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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