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Coconut-chicken curry recipe

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Created by Pankaj Mehndiratta

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Cuisine: Indian
Prep Time: 5 min(s)
Cook Time: 20 min(s)
Serves 4

Other popular incarnations of this dish include Burmese chicken curry; Vietnamese chicken curry; and Sri Lankan chicken curry. For similar meal ideas, browse our curry recipes.

Ingredients

2 tbsp vegetable oil
750g chicken thigh fillets
1 onion, sliced into thin wedges
2 garlic cloves, chopped
1 tsp ground turmeric
2 tbsp red curry paste
1 small chilli(red or green)
400ml can coconut milk
1/2 cup chopped basil leaves
1 cup coriander leaves
1/2 lime, juiced
Steamed jasmine rice, to serve
Coriander sprigs, to serve
Lime wedges, to serve

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Preparation

Heat 1 tablespoon oil in a large frying pan over high heat. Add the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate.

Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 to 4 minutes. Add turmeric, curry paste and chilli. Cook, stirring, for 1 minute or until aromatic. Stir in coconut milk and basil. Bring to the boil. Reduce heat to low. Return chicken to pan. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice.

Spoon the curry over rice and top with coriander sprigs. Serve with lime wedges.

If you enjoyed this Coconut-chicken curry recipe then browse more Indian recipes, curry recipes and our most popular hainanese chicken rice recipe.

Indian Restaurants

Displaying 10 of 715 Indian Restaurants.

	Restaurant	Book Online	Suburb
1.	Royal India Restaurant		West Perth
2.	Gopal's Vegetarian Restaurant		Melbourne
3.	Jehangir		Mawson
4.	Jewel of India		Manuka
5.	Rama's		Pearce
6.	Tandoor House		Kingston
7.	Tandoor Indian Restaurant		Belconnen
8.	Hanuman		Darwin
9.	Keller's Swiss and Indian Restaurant		Alice Springs
10.	Taste of Asia		North Hobart

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