Green Coconut Curry

    Green chillies provide the heat to this curry that gets its flavour from a range of spices. The chicken is nestled in the coconut milk based sauce.

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    Serves: 2 

    • 20g butter
    • 2 teaspoons oil
    • 2 green chillies, finely sliced, to taste
    • 1 clove garlic, crushed
    • 1 teaspoon black pepper corns, to taste
    • 2 cardamom pods
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 2 medium sized chicken breasts, diced
    • 1 medium sized potato, diced
    • 1 red onion, diced
    • 1 large green capsicum, diced
    • 1 (400g) tin coconut milk
    • 2 tablespoons natural yoghurt

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a large wok melt the butter then add oil. Add the chillies, garlic, peppercorns, cardamom, cinnamon, turmeric and cumin.
    2. Stir-fry the chicken breasts in the mixture until covered fully and starting to brown
    3. Add the potato, onion and capsicum then stir fry for a further 5 minutes.
    4. Add the coconut milk and stir in thoroughly; reduce heat and leave to simmer for 30 minutes stirring occasionally until sauce is thickened
    5. Add the yoghurt and stir in; remove from heat immediately or yoghurt will start to separate.
    6. Serve with naan, rice and your favourite Indian chutneys.
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