Easy Coconut Chicken Curry

Easy Coconut Chicken Curry


14 people made this

Chicken wings make a delightful curry when stir fried and then simmered in coconut milk with potatoes. Serve with white rice.


Serves: 4 

  • Marinade
  • 1 tablespoon curry paste
  • 1/2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 tablespoon light soy sauce
  • 1 tablespoon cornflour, mixed with 1 tablespoon water
  • 8 chicken wings, each cut into three parts
  • Sauce
  • 1 (400ml) tin coconut milk
  • 2 tablespoon curry paste
  • salt to taste
  • sugar to taste
  • 3 tablespoons oil
  • 5-6 medium potatoes, peeled and cut into chunks
  • 1 tablespoon oil
  • water, as needed

Preparation:15min  ›  Cook:30min  ›  Extra time:15min marinating  ›  Ready in:1hour 

  1. Make the marinade by mixing together the curry paste, sugar, salt, soy sauce and cornflour slurry. Mix in the chicken wings, turn to coat and allow to marinate for 15 minutes.
  2. Meanwhile, make the sauce. In a small bowl, mix together the coconut milk, curry paste, salt and sugar. Set aside.
  3. Heat a large frying pan with 3 tablespoons oil over high heat. Stir fry the potatoes until brown, about 4-6 minutes. Set aside.
  4. Heat the same frying pan with 1 tablespoon oil over high heat. Stir fry the chicken wings until browned all over, about 3-4 minutes.
  5. Add the potatoes back into the pan, then add just enough water to cover 3/4 of the ingredients. Bring to the boil. Reduce the heat to medium, cover and simmer for 15-20 minutes.
  6. Add the sauce to the pan and mix well. If too much water has evaporated during simmering, add some hot water accordingly. Serve.

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Reviews (1)


I only had 2 spuds so added sweet potatoe and a onion. Rinsed the coconut milk can out 1/2 full of water. Put everything into the slow cooker for a couple of hours on high. - 13 Feb 2015

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